crust |
1/2 cup cup butter or margarine |
2 tablespoons granulated sweetening |
2 1/2 cups flour |
1/2 teaspoon salt |
1/2 cup ice water |
cut the butter into chunks. |
combine the dry ingredients into a bowl. |
work the butter gently into the dry mixture with a fork until pieces the size of peas form. |
sprinkle the water over and work in. (do not overwork the dough) |
form the dough into a ball. |
filling |
5 cups blueberries (or one 20-ounce package, frozen) |
1 cup granulated sweetening |
1/4 teaspoon powdered klah bark (cinnamon) |
2 teaspoon citrus juice |
1-2 tablespoons butter or margerine |
gently toss berries with sweetening and klah bark in a large bowl. |
sprinkle citrus juice over mixture. |
spoon berries into crust and dot with butter. |
for six tarts |
1 crust recipe |
1 filling recipe |
divide the ball into two pieces. |
work with one at a time. |
form each into a ball and press out into a circle. |
divide each circle into six. |
roll each piece into a ball. |
flatten to 1/8 of an inch, cut into 5-inch circles, and fit six into the tart pans. |
fill with berry mixture. |
moisten the edge of each tart and top with second circle of dough. |
seal and flute the edges. |
cut slits in the top of each tart with a knife. |
cover edge of each tart with foil. |
bake at 375 degrees for ten minutes. |
remove foil. |
bake for 8-12 minutes more, or until crust is golden. |
serve hot. |