True Blue Tart

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All purpose flour
6 tablespoons	90ml	Butter - cut in small pieces
2 tablespoons	30ml	Solid shortening
1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Water - ice cold
		Sauce
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Cornstarch
4 cups	948ml	Fresh blueberries
1/4 cup	59ml	Fresh lemon juice
1 tablespoon	15ml	Red currant jelly
1 teaspoon	5ml	Lemon peel - finely grated
		Glaze
11 oz	312g	Apricot preserves
1/4 cup	59ml	Apricot brandy
2 cups	474ml	Whipping cream

Recipe Instructions

For pastry: Combine flour, butter, shortening and 1 tablespoon sugar in medium bowl and mix well. Add ice water, stirring with fork until mixture is consistency of coarse meal. Form dough into ball. Knead on floured surface several seconds. Shape into ball and dust with flour. Wrap dough in waxed paper and refrigerate for 1 hour. Roll dough into 9" circle. Press into bottom and sides of 9" pie plate or tart pan.

Trim excess dough 1 inch beyond rim of pan. Turn excess under to make narrow rolled rim. Flute decoratively or press edge with fork. Prick bottom of pastry and chill for 1 hour. Position rack in lower third of oven and preheat to 400F. Line pastry with parchment paper or foil and fill with dried beans or rice. Bake until delicately browned, about 10 to 15 minutes. Discard paper and beans; let tart shell cool.

For sauce: Mix 1/2 cup sugar with cornstarch. Combine 2 cups blueberries, sugar, lemon juice, currant jelly and lemon peel in medium saucepan and bring to boil over medium heat, stirring frequently. Cook, stirring constantly until thickened, about 10 minutes. Let cool completely. Transfer to bowl and chill.

For glaze: Combine preserves and brandy in processor or blender and puree. Paint thin layer over tart shell. (Store remaining glaze in refrigerator.) Spread remaining 2 cups blueberries in shell. Carefully pour sauce over top. Chill until set. Serve with cream.

Source:
The Best of Baking by Wolter and Teubner

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