=== FOR CRUST ===
1 1/4 c All-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Cold unsalted butter -; (1
-stick), cut into
; bits
1 lg Egg yolk
=== FOR FILLING ===
1 Envelope Unflavored gelatin
3 tb Water
1 tb Fresh lemon juice
1/2 c Sugar
1/4 ts Cinnamon
8 c Picked-over blueberries
1 tb Vanilla
=== ACCOMPANIMENT ===
Whipped cream
Preheat oven to 400 degrees. Make crust: In a food processor blend
together flour, sugar, salt and butter until mixture resembles meal.
Add yolk and pulse until dough begins to come together but is still
crumbly. Press dough evenly onto bottom and up side of an 11-inch
tart pan with a removable fluted rim. Prick bottom of crust all over
with a fork and chill 30 minutes. Bake crust in middle of oven 20 to
25 minutes, or until golden, and cool in pan on a rack. Make filling:
In a small bowl sprinkle gelatin over water to soften. In a saucepan
combine lemon juice, sugar, cinnamon, a pinch salt and 3 cups berries
and simmer, stirring occasionally, 10 minutes. Remove pan from heat
and stir in gelatin mixture and vanilla. Transfer blueberry mixture
to a metal bowl set in a bowl of ice and cold water and stir until
thickened to the consistency of raw egg white but not set, about 15
minutes. Fold in remaining 5 cups berries and pour filling into
crust, spreading evenly. Chill tart, covered loosely, at least 4
hours, or until set, and up to 1 day. Serve blueberry tart with
whipped cream. This recipe yields ?? servings.
Yields
1 servings
