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Blueberry Tart




Source of Recipe


Isabella's Estiatorio


List of Ingredients




Berries

3 pints fresh blueberries
3/4 cup water
½ to ¾ cup sugar
2 T. corn starch
¼ cup water
Crust

2 cups flour
1 tsp. salt
½ cup vegetable shortening, cold
1/3 cup butter, cold
Ice water

2 cups heavy cream
Sugar, to taste
1 tsp. vanilla
Fresh mint

Recipe



the crust: This recipe can be used to make one large pie or tart or eight individual tarts. Cut butter and shortening into flour with a pastry cutter or in the food processor using the pulse button. Butter and shortening should be granular with the largest pieces being the size of small peas. Refrigerate this for ten minutes to cool the flour and keep the fat cold. Next blend ice water a little at a time into the flour blend with a large fork, fluffing and tossing the flour as you go. When the mixture starts to clump a little, stop adding water and toss a bit more with the fork. Stop and feel the mix. When you can squeeze a handful of the dough and it stays together, stop adding water. Gather the dough into a ball, place on a sheet of plastic wrap, cover and flatten, then chill for at least one hour. Roll dough out on a floured surface to approx. 1/8 inch thickness. Place dough into pie pan or tart tin and form the crust. If making tartlets, cut out small circles and form into tartlet tins. Pierce bottom of crust with a fork and chill. When cold, line with foil and fill with pie weights or beans and bake 15 minutes at 350 F. Remove beans and bake approximately 10 minutes longer or just until crust is crisp and lightly brown. (Tartlets will require less baking time.) Remove from oven and cool completely.

For the Berries: Wash berries, de-stem and discard all unripe berries. Place one pint of berries in a non-reactive saucepan. Add 3/4 cup water and sugar. (The larger amount of sugar for tart berries, the smaller amount for sweet ones.) Bring to boil over medium heat. Cook until all berries pop and shrink a bit. The berry liquid will be dark blue and will boil up in the pan when it is ready. Mix the cornstarch and ¼ C. water with your fingers in a small bowl, making sure that all lumps are dissolved. Add a little at a time to the boiling blueberry liquid, bringing it back to a boil each time. When the liquid appears syrupy and all traces of foam have disappeared, stop adding cornstarch and remove from heat. ( all of the thickener may not be needed if the berries are very sweet and ripe) Allow this to cool slightly. Place remaining fresh berries in a bowl and mix with the thickened blueberry syrup. Spoon the berries into the prepared crust and let set up for 30 minutes before serving.

Whip the cream with sugar to taste and the vanilla to firm peaks, spoon onto entire pie or onto individual slice/tarts before serving. Garnish with a few fresh berries and some fresh mint.

Yields 8 servings.