Blueberry Tart

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Another delectable, and really quite easy, way to use up some of the summer’s blueberries. Especially good served with ice cream.

Ingredients

CRUST:
Use your favorite recipe, or try this whole wheat crust.
1/4 cup butter or margarine, melted
2 tablespoons chicken fat, melted
1 tablespoon maple syrup (optional)
1-1/4 cups whole wheat pastry flour

Instructions

Heat butter and chicken fat until foamy; remove from heat. Add syrup if desired. Mix in flour to make pastry dough. Press into a straight-sided 9-inch tart pan or a pie plate.

FILLING:

Ingredients

4 cups blueberries, reserving about 1 cup for topping
3 tablespoons whole wheat pastry flour
4 to 6 tablespoons maple syrup
Cinnamon (optional)

Instructions

Place blueberries in pie crust. Sift flour over berries and drizzle with syrup; dust with cinnamon if desired. Bake at 350 degrees F for about 50 minutes, until berries are thickened and crust is nicely browned. Remove from oven and immediately pour reserved fresh blueberries over the top. Serve while still warm.

Cooking & Recipes

Yield: 

Makes one 9-inch tart.

Preparation Method

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