True Blue Tart Recipe

True Blue Tart Recipe

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

Method

1. For pastry: Combine flour, butter, shortening and 1 tablespoon sugar in medium bowl and mix well.
2. Add ice water, stirring with fork until mixture is consistency of coarse meal.
3. Form dough into ball.
4. Knead on floured surface several seconds.
5. Shape into ball and dust with flour.
6. Wrap dough in waxed paper and refrigerate for 1 hour.
7. Roll dough into 9″ circle.
8. Press into bottom and sides of 9″ pie plate or tart pan.
9. Trim excess dough 1 inch beyond rim of pan.
10. Turn excess under to make narrow rolled rim.
11. Flute decoratively or press edge with fork.
12. Prick bottom of pastry and chill for 1 hour.
13. Position rack in lower third of oven and preheat to 400:.
14. Line pastry with parchment paper or foil and fill with dried beans or rice.
15. Bake until delicately browned, about 10 to 15 minutes.
16. Discard paper and beans; let tart shell cool.
17. For sauce: Mix 1/2 cup sugar with cornstarch.
18. Combine 2 cups blueberries, sugar, lemon juice, currant jelly and lemon peel in medium saucepan and bring to boil over medium heat, stirring frequently.
19. Cook, stirring constantly until thickened, about 10 minutes.
20. Let cool completely.
21. Transfer to bowl and chill.
22. For glaze: Combine preserves and brandy in processor or blender and puree.
23. Paint thin layer over tart shell.
24. Store remaining glaze in refrigerator.
25. Spread remaining 2 cups blueberries in shell.
26. Carefully pour sauce over top.
27. Chill until set.
28. Serve with cream.

Full List of Dessert Recipes
Full List of Tart Recipes

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