Vanilla Blueberry Tart
Ingredients
- pastry for one 9" pie crust
- 5 cups fresh blueberries
- ½ cup granulated granulated sugar|sugar
- ½ cup firmly packed light brown sugar
- 3 teaspoons flour
- 1½ teaspoons butter or margarine
- ¼ teaspoon salt
- 1½ teaspoons fresh lemon juice
- 1 teaspoon vanilla extract|pure vanilla extract
- Roll out pastry 1 inch wider all around than outer rim of pie pan. Fit pastry into pan.
- Make a high, stand-up rim; flute edges. Prick sides and bottom of pastry with a fork.
- Bake in a preheated oven until golden; 10-12 minutes; cool.
- In a medium saucepan, combine 2 cups of the blueberries, both sugars, flour, butter, salt, and lemon juice.
- Cook and stir over low heat until mixture boils and thickens. Cool.
- Stir in remaining 3 cups of blueberries and the vanilla extract.
- Spoon into prepared pie shell and refrigerate until firm; about 4 hours.
- Serve with vanilla flavored whipped cream, if desired.
This article uses material from the "Vanilla Blueberry Tart" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
