1 c Unsifted all-purpose flour
6 tb Sugar
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
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.