Blueberry and youngberry tart

Recipe from: 6/17/1992 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • shortcrust pastry (use your favourite recipe)
  • icing sugar
  • FILLING
  • 500
    ml
    fresh blueberries
  • 500
    ml
    canned youngberries
  • 250
    ml
    sugar
  • 2
    ml
    ground cinnamon
  • 2
    ml
    lemon juice
  • 45
    ml
    cornflour
  • 7
    ml
    butter
 

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).
 

Read more on: bake  |  fruit
 

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