| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 2 |
oz |
Cold unsalted butter, cut into bits |
| 1 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Cinnamon |
|
pn |
Freshly grated nutmeg |
| 3 |
c |
Blueberries, picked over |
| 1 1/4 |
c |
Blueberries, picked over |
|
|
Vanilla ice cream as an accompaniment if desired |
INSTRUCTIONS
DOUGH
FILLING
Make the dough: In a bowl stir together the flour, the sugar, and a pinch
of salt, add the butter and blend the mixture until it resembles coarse
meal. Add 1 1/2 tablespoons cold water, toss the mixture until the water
is incorporated, and form the dough into a ball. (The dough will be
slightly soft.) With well floured hands press the dough evenly into the
bottom and up the sides of a 9-inch tart pan with a removable fluted rim.
Make the filling: In a large bowl stir together the sugar, the flour, the
cinnamon, and the nutmeg, add the blueberries, and toss the mixture
lightly.
Pour the blueberry filling into the shell, distributing it evenly, and bake
the tart in the middle of a preheated 400 degree F oven for 50 minutes, or
until the filling is bubbling and the shell is golden brown. Let the tart
cool on a rack for 5 minutes, arrange the blueberries evenly over the
filling and let the tart cool completely. Serve the tart with the vanilla
ice cream if desired.
Beth and Gerry Yarnall, New York, New York
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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