Bon Appetit/August 2003

Fresh Blueberry Tart
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CRUST: 1-1/4 cups all purpose flour 3 tablespoons (packed) powdered sugar 1/4 teaspoon salt
10 tablespoons (1-1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes FILLING: 3/4 cup sugar 3 tablespoons cornstarch
pinch of salt 2 tablespoons cold water 2 tablespoons fresh lemon juice
1 tablespoon unsalted butter 1 teaspoon grated lemon peel 6 cups fresh blueberries (from about seven 1/2 pint containers)
lightly sweetened whipped cream



1 CURST: Preheat oven to 350 F. Blend flour, sugar, and salt in processor 5 seconds. Add butter; using on/off turns, blend until clumps form. Gather dough into balls. Press dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom; pierce all over with fork. Bake crust until golden, about 25 minutes. Cool completely.
2 FOR FILLING: Whisk sugar, cornstarch, and salt in medium saucepan to blend. Gradually add 2 tablespoons cold water and lemon juice, whisking until smooth. Add butter and lemon peel. Add 2 cups berries and mash coarsely with potato masher. Cook over medium heat until mixture thickens and boils, stirring occasionally. Remove from heat. Fold in remaining 4 cups berries. Transfer filling to prepared crust. Refrigerate until cold, at least 1 hour.
3 Remove tart from pan. Cut into wedges; serve with whipped cream.

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