Blueberry Tart


This is adapted from a pie/tart recipe I have used since 1980.  The original recipe is from  a 1980's Canadian Living Magazine.

3 to 4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon cinnamon (or more to taste)
2 tablespoons melted butter
1 cup heavy cream
1 teaspoon vanilla extract

Single Pie Crust
Line pie or tart pan with pastry.

Mix together Blueberries, 3/4 cup sugar, flour and cinnamon, and butter. Pour into pie crust. Mix vanilla with cream and pour over blueberries. Place tart on cookie sheet (just in case the filling drips) . Bake in 425°F oven on lower rack for 15 minutes, move to middle rack,  reduce heat to 400°F and bake for another 30 to 40 minutes until filling is set.



Butter-Lard Pastry
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2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Use a box grater and grate the butter /lard into flour.)

Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.




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