1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. sal
1/2 cup unsalted butter
6 cups fresh blueberries - rinsed and dried
2 Tbs. cornstarch (cornflour)
2 tsp. finely grated lemon zest (optional)
3 Tbs. lemon juice (or water)
2/3 cup sugar
1. Preheat oven to 375F or 190C.
2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.
3. Transfer the dough to a round tart pan (9inch or 13cm in diameter).
4. With floured fingers press the dough into the pan.
5. Freeze until firm (around 15min).
6. Take out the freezer, and prick all over with a fork.
7. Bake until golden (20-25min).
1. Reserve 1 cup of the nicest berries for the top.
2. In a medium saucepan bring 1/4 cup water and 1.5 cups of blueberries to boil.
3. Reduce the heat and simmer, stirring occasionally, until the berries begin to break down (3-4min).
4. In a small bowl mix the cornstarch with 2 Tbs cold water, stir into the berries in the pan.
5. Add the lemon zest, and lemon juice (or water), and sugar.
6. Simmer until mixture begins to thicken. (Watch out for the lumps of cornstarch that form, try and pick these out).
7. Remove from heat*.
8. Add 3.5 cups of blueberries.
1. Pour the hot berry mixture into the crust.
2. Scatter the 1 cup of saved berries over the top.
3. Refrigerate and enjoy!
* You can use the filling up to this point as a jam. I use it with scones.
This recipe is taken from "Everyday Food" July/August 2005 pp. 56-7.