Author Notes: I was craving a blueberry pie and ended up with a fabulous blueberry tart! Then trying to combine what is good for you, dark berries, nuts, and juice with what is fun to eat.. I put together this recipe for a blueberry tart.
To test the recipe I brought it to my meeting and shared it with families who are struggling with family members who are suffering with mental illness. Thus…the title….Insanely Blueberry Tart!
—Slade
Serves: 12
Ingredients
Pastry
-
1/2
cup butter
-
1 1/2
cups flour
-
1/3
cup powder sugar
-
dashes salt
-
1
egg
-
1/2
teaspoon cider vinegar
-
3/4
cup cold water
-
1/4
cup chopped pecans
Berry Filling
-
6
ounces red raspberry yogurt
-
2
cups fresh blueberries
-
1/4
cup sugar
-
1/4
cup cranberry juice
-
1
tablespoon cornstarch
-
2
cups fresh blueberries
-
1/4
cup raspberries for garnish
Directions
Pastry
- With a metal pastry blade, blend butter, flour, sugar, and salt.
- Whisk together egg, vinegar, and water.
- Gradually mix wet ingredients into dry ingredients. Mixture will be crumbly and will hold together when squeezed. You may not need to use all of the wet ingredients.
- With fingers, press dough into tart pan. Dusting fingers with flour as you go.
- Spread pecans over pastry and gently press into dough.
- Chill pastry for 20 minutes. At this time preheat oven to 375 degrees.
- After 20 minutes, prick pastry with a fork. Bake for 20-25 minutes or until golden brown. Cool completely.
Berry Filling
-
Spread yogurt over cooled pastry.
Place blueberries and sugar in small saucepan. -
Mix together the cornstarch and juice. Pour over blueberries.
Bring mixture to a boil, reduce heat and simmer, stirring and mashing mixture as it thickens. Remove from heat and cool. - Pour cooled filling over the raspberry yogurt. Gently place the remaining 2 cups of blueberries over filling. Press gently into filling. Refrigerate till ready to serve. Garnish with red raspberries.