Blueberry tart yarnall
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 2 | ounces | Cold unsalted butter, cut into bits |
| 1 | cup | Sugar |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Cinnamon |
| pinch | Freshly grated nutmeg | |
| 3 | cups | Blueberries, picked over |
| 1¼ | cup | Blueberries, picked over |
| Vanilla ice cream as an accompaniment if desired | ||
Directions
DOUGH
FILLING
Make the dough: In a bowl stir together the flour, the sugar, and a pinch of salt, add the butter and blend the mixture until it resembles coarse meal. Add 1½ tablespoons cold water, toss the mixture until the water is incorporated, and form the dough into a ball. (The dough will be slightly soft.) With well floured hands press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable fluted rim.
Make the filling: In a large bowl stir together the sugar, the flour, the cinnamon, and the nutmeg, add the blueberries, and toss the mixture lightly.
Pour the blueberry filling into the shell, distributing it evenly, and bake the tart in the middle of a preheated 400 degree F oven for 50 minutes, or until the filling is bubbling and the shell is golden brown. Let the tart cool on a rack for 5 minutes, arrange the blueberries evenly over the filling and let the tart cool completely.
Serve the tart with the vanilla ice cream if desired.
Beth and Gerry Yarnall, New York, New York