1 c Unsifted all-purpose flour
6 tb Sugar
pn Salt
6 tb Butter; at room temperature,
-cut into bits
1 lg Egg yolk
2 1/2 c Fresh blueberries
1 tb Fresh lemon juice
1/8 ts Ground cinnamon
1/2 c Fresh raspberries
Confectioners’ sugar
NUTRITIONAL INFORMATION/SERV
415 x Calories
5 x G protein
58 x G carbohydrate
19 x G fat
100 x Mg cholesterol
237 x Mg sodium
1. Preheat oven to 400F. In food processor, combine flour, 2 Tablespoon
sugar and the salt; pulse to mix. With machine running, add butter one
piece at a time through feed tube; process until crumbly. With machine
running, add egg yolk; process until dough begins to form. Remove from
bowl. Gather into a ball; quarter. Flatten each piece; press into 4 1/2
inch tart pan with removable bottom. Place in freezer just until firm.
2. In medium bowl, combine 2 cups blueberries, remaining 4 tablespoon
sugar, the lemon juice, and cinnamon; toss. Divide among pastry shells;
place on baking sheet. Bake 25 minutes or until edges brown and filling is
bubbly. Cool tarts in pans on wire racks 15 minutes. With tip of shape
knife, loosen pastry from pan sides; remove sides. Cool tarts completely.
3. Gently remove pan bottoms. Top tarts with remianing blueberries adn the
raspberries; dust with confectioners’ sugar.
Yields
4 Servings