Blueberry Tart - Couldn't Be Easier |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the I Can't Believe It's Kosher cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish. Ingredients:
1 cup flour |
1/4 teaspoon salt |
2 tablespoons sugar |
1/2 cup butter, cold |
1 tablespoon white vinegar |
1 cup sugar |
2 tablespoons flour |
1/8 teaspoon cinnamon |
4 1/2 cups blueberries, divided |
Directions:
1. Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
2. Combine flour, salt and sugar.
3. Cut in the butter with pastry blender or fork.
4. Mix in the vinegar.
5. Pat crust onto bottom of springform pan and 1 inch up side.
6. For filling combine sugar, flour and cinnamon.
7. Add 2 1/2 cups blueberries.
8. Place evenly on top of crust.
9. Bake for 1 hour.
10. Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
11. Cool completely.
12. Remove rim and serve from springform bottom.
|
|