"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Fresh Blueberry Tart Recipe

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This recipe for Fresh Blueberry Tart, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/4 c. all purpose flour
3 tbs. powdered sugar
1/4 tsp. salt
10 tbs. chilled unsalted butter, cut into 1/2 inch pieces

Filling:
3/4 c. sugar
3 tbs. cornstarch
Pinch of salt
2 tbs. cold water
2 tbs. fresh lemon juice
1 tbs. unsalted butter
1 tsp. grated lemon peel
6 c. fresh blueberries (about 7 1/2 pint containers)

lightly sweetened whipped cream

Directions:
Directions:
Crust:
Preheat oven to 350'. Blend flour, sugar and salt in processor 5 seconds. Add butter; using on/off turns, blend until clumps form. Gather dough into ball. Press dough over bottom and up sides of 10' tart pan with removable bottom; pierce all over with fork. Bake crust until golden, about 1=25 minutes. Cool completely.

Filling:
Whisk sugar, cornstarch and salt in medium saucepan to blend. Gradually add 2 tbs. cold water and lemon juice, whisking until smooth. Add butter and lemon peel. Add 2 c. berries and mask coarsely with potato masher. Cook over medium heat until mixture thickens and boils, stirring occasionally. Remove from heat. Fold in remaining 4 c. berries. Transfer filling to prepared crust. Refrigerate until cold, at least 1 hour.

Remove tart from pan. Serve with whipped cream.

 

 

 

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