Blueberry Tart

Sara Barnes' recipe 

via Anne Halsted 

serves 8

1 pre-baked 9-inch pie shell (you can make homemade pie crust or use a frozen pie crust as well) 

1 quart blueberries, divided 

3/4 cup sugar (less if berries are sweet)

2 1/2 tablespoons cornstarch 

1/4 teaspoons salt 

1 cup water 

juice of 1/2 lemon 

1 cup whipping cream

Combine sugar, cornstarch, salt, water and lemon juice, and cook over low heat stirring constantly until thickened, 10 to 15 minutes. When thickened, add 1/2 cup mashed blueberries and combine well.

Pour the mixture over the rest of the berries, mixing gently, and refrigerate.

Just before serving put the rest of the berries into the pre-baked pie shell. Whip cream (adding powdered sugar if you wish) and serve pie.

What an easy way to make a delicious,fresh and not heavyfruit tart! I used a frozen French pastry round for the shell, and it was perfect, but I'm sure there are many ways! I tried it with strawberries as well, using less sugar and a little less water, and that worked well, too!