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Awesome, Blueberry Season one of my favorites! This Tart shows them off to perfection! The buttery cookie like crust is the bed for all those plump sweet berries that you cook into a nice pie filling! Topped with spicy sweet crunchy crumbs, this dessert has something for EVERYBODY!
CRUST:
1 Egg Yolk Beaten
1 TBS Sour Cream
1/2 TSP Vanilla
1&1/4 Cup Flour
2/3 Cup Powdered Sugar
Dash of Salt
1 Stick Butter ( YUP 8, TBS)
Milk enough to wet dough a couple of TBS or so!
Beat egg, add sour cream & vanilla & mix all together. Stir all the dry together & then cut in butter to make crumbs. Add the egg mixture & stir well. Add enough milk to get a soft dough with the texture of cookie dough. Now spread dough out into your tart pan. Now gently lay foil into the pan & fill with about 2 cups of raw rice. Bake at 375 degrees for 30 minutes turning pan around 1/2 way at the 15 minute mark. Now remove from oven at 30 minutes & gently lift out foil & rice. Return crust to oven for 5 minutes. Remove & cool. Now make filling:
2 Pints Fresh Blueberries
3/4 Cup Water
1 Cup Sugar
4TBS Cornstarch
Dash of Salt
1 TSP Vanilla
Stir Sugar & Cornstarch together, place in a deep saucepan. Stir in water & vanilla, & salt. Cook on high just before this comes to the boil add washed & drained Blueberries. Cook & stir until thick & bubbly! Once thickened remove from heat & cool. While this cools make the CRUMB TOPPING:
TOPPING:
1 Heaping Cup of Flour
1/2 Cup Sugar
Dash of Salt
1 TSP Cinnamon
2 TBS Shortening
Stir all dry together. Cut in shortening for crumbs. Once you have a gravel like mixture spread out on a cookie sheet & bake in the 375 degree oven for about 12 minutes stirring at 8 minutes. WATCH CLOSELY you want nicely browned crumbs NOT BURNT! Once crumbs are brown remove from the oven. Place Blueberry filling in your baked crust & sprinkle a generous amount of the crumbs over the top! Let tart cool, serve topped with Whipped Cream or Vanilla Ice Cream!
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