MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Summer Blueberry Tart (Tarte Aux Myrtilles D'ete)
 Categories: Desserts, French
      Yield: 8 servings

MMMMM------------------------PATE BRISEE-----------------------------
  1 1/2 c  Unbleached white flour
      2 tb Sugar
    1/2 c  Butter; chilled
           -- cut into small pieces
      1    Egg yolk
      1 tb Fresh lemon juice
      1 tb -Cold water, more if needed

MMMMM--------------------------FILLING-------------------------------
      5 c  Fresh or frozen blueberries
      2 tb -Water
    1/3 c  Sugar
      1 tb Cornstarch; dissolved in:
      2 ts -Water

MMMMM--------------------------OPTIONAL-------------------------------
    1/2 pt Heavy cream; whipped

  FOR THE PATE BRISEE, stir the flour and sugar together in a mixing
  bowl. Cut the chilled butter into small pieces and drop into the
  flour. With your fingers, lightly and quickly rub the butter and
  flour together until the mixture becomes crumbly, or cut it in with a
  knife or pastry cutter. Whisk together the egg yolk, lemon juice, and
  1 tablespoon of water. Sprinkle the liquid over the butter-flour
  mixture and continue to stir or rub this mixture between your fingers
  until a ball of dough forms. Be careful not to overwork the dough. If
  the mixture is crumbly, add up to one more tablespoon water,
  sprinkling it over the dough and lightly kneading it into a ball.

  On a floured board and with a floured rolling pin, roll out the dough
  into a large circle.  Gently lift it into a 9- or 10-inch pie plate
  or tart tin. Patch any holes in the crust with bits of dough and trim
  the edges. Flute the crust.  Chill for 2 hours.

  Preheat the oven to 375 F.

  Place a sheet of aluminum foil in the bottom of the crust and fill it
  with dried beans or rice to weigh it down during baking.  Bake for 15
  minutes. Remove the crust from the oven and carefully lift out the
  foil and beans. Bake for 5 minutes more.  Cool.

  TO MAKE THE FILLING, heat in a small saucepan 2 cups of the
  blueberries, 2 tablespoons of water, and the sugar.  Crush a few
  berries with a spoon to release the juice.  When the berries have
  softened and become juicy, add the cornstarch mixture.  Simmer on low
  heat for about 10 minutes, stirring occasionally, until the mixture
  thickens. Remove it from the heat and fold in one more cup of
  blueberries. Pour the berry mixture into the baked pie shell.  Top
  with remaining 2 cups blueberries. Cool for at least one hour.

  Serve plain or topped with fresh whipped cream, if desired, or
  sweetened Creme Fraiche.

  Source: Sundays at Moosewood Restaurant Typos by: Karen Mintzias

                          Happy Cooking! Spunky :)

MMMMM
