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True Blue Tart
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1 1/2
cups
All purpose flour 6
tablespoons
Butter,
cut in small pieces
2
tablespoons
Solid shortening 1
tablespoon
Sugar 3
tablespoons
Water,
ice cold
-----SAUCE----- 1/2
cup
Sugar 1/2
teaspoon
Cornstarch 4
cups
Fresh blueberries 1/4
cup
Fresh lemon juice 1
tablespoon
Red currant jelly 1
teaspoon
Lemon peel,
finely grated
-----GLAZE----- 11
ounces
Apricot preserves 1/4
cup
Apricot brandy 2
cups
Whipping cream
Directions:
For pastry: Combine flour, butter, shortening and 1 tablespoon sugar in medium bowl and mix well. Add ice water, stirring with fork until mixture is consistency of coarse meal. Form dough into ball. Knead on floured surface several seconds. Shape into ball and dust with flour. Wrap dough in waxed paper and refrigerate for 1 hour. Roll dough into 9" circle. Press into bottom and sides of 9" pie plate or tart pan. Trim excess dough 1 inch beyond rim of pan. Turn excess under to make narrow rolled rim. Flute decoratively or press edge with fork. Prick bottom of pastry and chill for 1 hour. Position rack in lower third of oven and preheat to 400~. Line pastry with parchment paper or foil and fill with dried beans or rice. Bake until delicately browned, about 10 to 15 minutes. Discard paper and beans; let tart shell cool.
For sauce: Mix 1/2 cup sugar with cornstarch.
Combine 2 cups blueberries, sugar, lemon juice, currant jelly and lemon peel in medium saucepan and bring to boil over medium heat, stirring frequently.
Cook, stirring constantly until thickened, about 10 minutes. Let cool completely. Transfer to bowl and chill.
For glaze: Combine preserves and brandy in processor or blender and puree. Paint thin layer over tart shell. (Store remaining glaze in refrigerator.) Spread remaining 2 cups blueberries in shell.
Carefully pour sauce over top. Chill until set. Serve with cream.
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