Blueberry Tart

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Jane Pendleton
Brighton, MI

1 cup + 2 tablespoons flour, divided
1/8 teaspoon salt
2 tablespoons + 1/3 cup sugar, divided
½ cup butter
1 tablespoon white vinegar
5 cups blueberries, divided

Preheat oven to 400 degrees.

In medium bowl, mix one cup flour, salt and two tablespoons of the sugar.  Cut in butter until coarse crumbs.  Sprinkle with the vinegar.  Shape dough into a springform pan, about ¼ inch thick on the bottom and less thick and one inch high around the sides.

Add three cups blueberries tossed with the remaining two tablespoons flour and the remaining 1/3 cup sugar.  Bake for 45-50 minutes or until crust is well browned and the filling bubbles.  Remove from oven to rack.  Sprinkle with remaining 2 cups blueberries.  Cool; remove rim of pan.

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