| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruits, Pies |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
|
|
Dash of salt |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 1 |
tb |
Cider vingar |
|
|
Dash of ground cinnamon |
| 2 1/2 |
c |
Fresh blueberries |
|
|
Confectioners sugar |
|
|
Whipped cream |
INSTRUCTIONS
Mix 1 cup flour, salt, and 2 T of sugar. Blend in butter and add vingar.
Line four 4 1/2 inch scalloped tart pans with foil, allowing 1 inch of foil
to extend over pan sides. Press tart mixture on bottoms and sides of pans
and crimp edges. Mix 1/2 cup sugar, 1 1/2 T. flour, can cinnamon. Stir
into 1 1/4 c. berries and divide among pans. Bake in preheated hot oven
(400 F) for 20 to 25 minutes. Cool and carefully pull of foil. Put
remaining berries on tarts and top with confectioners sugar. Serve with
whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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