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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fresh Blueberry Tart Recipe

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This recipe for Fresh Blueberry Tart is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/4 cups flour
3 T packed powder sugar
1/4 tsp table salt
10 T chilled unsalted butter, cut into 1/2 inch cubes
Filling:
3/4 cup sugar
3 T cornstarch
Pinch of salt
2 T cold water
2 T fresh lemon juice
1 T unsalted butter
1 tsp grated lemon zest
6 cups fresh blueberries
Sweetened whipped cream
Directions:
Directions:
Preheat oven to 350 degrees.
Crust:
Blend flour, sugar and salt in food processor for 5 seconds. Add the butter and pulse until clumps form. Gather the dough into a ball. Press the dough over bottom and sides of a 10 inch tart pan with removable bottom. Pierce all over with a fork. Bake crust until golden, about 25 minutes. Cool completely.
Filling:
Whisk sugar, cornstarch and salt in medium saucepan to blend. Gradually add 2 T cold water and lemon juice, whisking until smooth. Add butter and lemon zest. Add 2 cups of blueberries and mash coarsely with potato masher. Cook over medium heat until mixture thickens and coils, stirring occasionally. Remove from heat. Fold in remaining 4 cups of blueberries. Transfer to crust. Chill until cold - at least 1 hour, or overnight. Cover loosely with foil until ready to serve.
Remove from tart pan. Cut into wedges and serve with whipped cream.

 

 

 

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