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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 14 |
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Wow! Thatâs what youâll hear when you bring this showstopping tart to the table. A hint of mint and lime, luscious blueberries, pleasant ginger and a buttery crustâitâs tough to stop at just one slice. âKaren Hicks, Mabelvale, Arkansas Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
3/4 cup packed brown sugar |
3/4 cup cold butter, cubed |
2 tablespoons lime juice, divided |
2/3 cup sugar |
4 teaspoons cornstarch |
1-1/2 teaspoons minced fresh gingerroot |
1 teaspoon minced fresh mint |
3-1/2 cups fresh or frozen blueberries, thawed |
whipped cream |
Directions:
1. In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.
2. In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping.
3. Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream. Yield: 14 servings.
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