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Blueberry Tart Yarnall

 

This fruity tart is loaded with fruitiness and juiciness, enjoy every single bite with mouthful of delicious blueberries.
8

Yield

8

servings

Prep

40

min

Cook

50

min

Ready

4

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

Dough
237 ml all-purpose flour
30 ml sugar
57.8 ml/g butter
cold, cut into bits
Filling
237 ml sugar
30 ml all-purpose flour
1.3 ml cinnamon
*
1 pinch nutmeg
freshly grated
*
710 ml blueberries
picked over
296 ml blueberries
picked over
1 x vanilla ice cream
accompaniment if desired
*

Directions

Make the dough: In a bowl stir together the flour, the sugar, and a pinch of salt, add the butter and blend the mixture until it resembles coarse meal.

Add 1½ tablespoons cold water, toss the mixture until the water is incorporated, and form the dough into a ball.

(The dough will be slightly soft.)

With well floured hands press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable fluted rim.

Make the filling: In a large bowl stir together the sugar, the flour, the cinnamon, and the nutmeg, add the blueberries, and toss the mixture lightly.

Pour the blueberry filling into the shell, distributing it evenly, and bake the tart in the middle of a preheated 400 degree F oven for 50 minutes, or until the filling is bubbling and the shell is golden brown.

Let the tart cool on a rack for 5 minutes, arrange the blueberries evenly over the filling and let the tart cool completely.

Serve the tart with the vanilla ice cream if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 28522% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 49mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 13%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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