Insanely Berry Tart

By Slade • March 10, 2011 • 0 Comments

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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

Pastry

1/2 cup butter
1 1/2 cup flour
1/3 cup powder sugar
dashes salt
1 egg
1/2 teaspoon cider vinegar
3/4 cups cold water
1/4 cup chopped pecans

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

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

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.