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Maine Blueberry Tart Recipe

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This recipe for Maine Blueberry Tart, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandie Wallace
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sweet butter, 1/3 cup plus 2 tbs sugar, Pinch of cinnamon, 1/2 tsp vanilla extract, 3/4 cup of flour, 1/2 cup plus 1 tbs rolled oats, 1/2 cup finely chopped toasted almonds, 3 1/2 cups fresh blueberries, 2 tbs cornstarch, 2 tsps lemon juice, 2 tbs grated lemon zest

Confectioners sugar, Whipped cream or vanilla ice cream

Directions:
Directions:
Cream the butter and 1/3 cup of the sugar until light and fluffy. Beat in the vanilla, a pinch of salt and cinnamon. Using a wooden spoon, stir in flour, oats and almonds. Shape into a disk, wrap in saran wrap and chill for 30 mins.

Press the chilled dough into a 9" part pan with removable bottom. Press up the sides of pan also so you have a nice tart shape. Wrap in plastic and freeze for 30 mins.

Preheat oven to 400. Transfer the pan directly from the freezer to the oven and bake until golden, 15-20 mins. Remove from oven and using paper towels to protect your hands, press down the crust if it has puffed up while in the oven. Cool slightly.

Rinse the berries, shake them dry and put in large bowl. In a small bowl, mix the cornstarch with the remaining 2 tbs of sugar, lemon zest and pinch of salt. Stir it and the lemon juice into the berries, bruising some slightly with a fork. Transfer the berry mix to the tart crust, distribute berries evenly and bake for 20-25 mins.

Cool. Sprinkle with confectioners sugar just before serving. Is great with fresh whipped cream or ice cream.

 

 

 

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