Return to Content

Blueberry Tart

by

Yield: Makes one 9-inch tart.

Another delectable, and really quite easy, way to use up some of the summer's blueberries. Especially good served with ice cream.

Ingredients:

  • CRUST:
  • Use your favorite recipe, or try this whole wheat crust.
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons chicken fat, melted
  • 1 tablespoon maple syrup (optional)
  • 1-1/4 cups whole wheat pastry flour

Instructions:

Heat butter and chicken fat until foamy; remove from heat. Add syrup if desired. Mix in flour to make pastry dough. Press into a straight-sided 9-inch tart pan or a pie plate.

FILLING:

Ingredients:

  • 4 cups blueberries, reserving about 1 cup for topping
  • 3 tablespoons whole wheat pastry flour
  • 4 to 6 tablespoons maple syrup
  • Cinnamon (optional)

Instructions:

Place blueberries in pie crust. Sift flour over berries and drizzle with syrup; dust with cinnamon if desired. Bake at 350 degrees F for about 50 minutes, until berries are thickened and crust is nicely browned. Remove from oven and immediately pour reserved fresh blueberries over the top. Serve while still warm.
Updated Thursday, October 4th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order