Blueberry Tart
By Yankee Magazine|Oct 04 2007|
Another delectable, and really quite easy, way to use up some of the summer’s blueberries. Especially good served with ice cream.
Yield
Makes one 9-inch tart.
Ingredients
CRUST:
Use your favorite recipe, or try this whole wheat crust.
1/4 cup butter or margarine, melted
2 tablespoons chicken fat, melted
1 tablespoon maple syrup (optional)
1-1/4 cups whole wheat pastry flour
Instructions
Heat butter and chicken fat until foamy; remove from heat. Add syrup if desired. Mix in flour to make pastry dough. Press into a straight-sided 9-inch tart pan or a pie plate.
FILLING:
Ingredients
4 cups blueberries, reserving about 1 cup for topping
3 tablespoons whole wheat pastry flour
4 to 6 tablespoons maple syrup
Cinnamon (optional)
Instructions
Place blueberries in pie crust. Sift flour over berries and drizzle with syrup; dust with cinnamon if desired. Bake at 350 degrees F for about 50 minutes, until berries are thickened and crust is nicely browned. Remove from oven and immediately pour reserved fresh blueberries over the top. Serve while still warm.
