Blueberry Tart

1. 1

   Make crust: Preheat oven to 400 degrees.

2. 2

   In a food processor blend together flour, sugar, salt and butter until mixture resembles meal.

3. 3

   Add yolk and pulse until dough begins to come together but is still crumbly.

4. 4

   Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.

5. 5

   Prick bottom of crust all over with a fork and chill 30 minutes.

6. 6

   Bake crust in middle of oven 20 to 25 minutes, or until golden, and cool in pan on a rack.

7. 7

   Make filling: In a small bowl sprinkle gelatin over water to soften.

8. 8

   In a saucepan combine lemon juice, sugar, cinnamon, a pinch salt and 3 cups berries and simmer, stirring occasionally, 10 minutes.

9. 9

   Remove pan from heat and stir in gelatin mixture and vanilla.

10. 10

    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.

11. 11

    Fold in remaining 5 cups berries and pour filling into crust, spreading evenly.

12. 12

    Chill tart, covered loosely, at least 4 hours, or until set, and up to 1 day.

13. 13

    Serve blueberry tar.

14. 14

    t with whipped cream

No additional tips available.