Name: Blueberry and youngberry tart
Yield: 6 servings
Cuisine: Bake
Ingredients: shortcrust pastry; icing sugar; 500.00 ml blueberries fresh; 500.00 ml youngberries tinned; 250.00 ml sugar; 2.00 ml cinnamon ground; 2.00 ml lemon juice; 45.00 ml cornflour; 7.00 ml butter

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Ingredients (9)

	shortcrust pastry
	icing sugar

FILLING

500.00 ml	blueberries — fresh
500.00 ml	youngberries — tinned
250.00 ml	sugar
2.00 ml	cinnamon — ground
2.00 ml	lemon juice
45.00 ml	cornflour
7.00 ml	butter

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Method:

Line a 25 cm tart dish with three quarters of the pastry. Reserve remaining pastry to make a lattice topping for tart. Do not prick pastry. Chill.
FILLING: Rinse fresh blueberries. Drain juice from canned berries and place 250 ml (1 cup) in a saucepan with sugar, cinnamon and lemon juice.
Using about 45 ml (3 tbsp) drained juice, mix cornflour to a smooth paste and add to boiling mixture, stirring until thickened. Add blueberries and youngberries.
Spoon into pie crust. Dot with butter. Cut reserved pastry into strips and make lattice work on top of tart.
Bake at 180 ºC for 35 to 40 minutes, or until filling bubbles.
Sprinkle with icing sugar when cool. Serve with whipped cream.
TOTAL KILOJOULE COUNT: 9 125 kJ (2 180 Cal). A portion: 1 520 kJ (365 Cal).