As we have just learned in the previous post: a blueberry dessert a day keeps the doctor away…right? So, in the spirit of good health, I would like to share with you another yummy blueberry recipe given to me by my friend Peggy. After taking my first bite, I could only say THANK YOU PEGGY for sharing! The crust on this divine tart is so buttery and delicious, and the combination of the cooked blueberries topped with the uncooked blueberries at the end is just… well, perfect!
Pre-heat oven to 400*
1 cup plus 2 Tbls. flour, divided
1/8 tsp. salt
2 Tbls. plus 2/3 cup sugar, divided
1/2 cup butter, cold, cut into small pieces
1 Tbls. white vinegar
5 cups blueberries, divided
1/4 tsp. cinnamon
Mix 1 cup flour, salt, and 2 Tbls. sugar in Cuisinart. Add the butter in pieces and pulse until crumbly. Sprinkle in the vinegar (dough will come together) Press onto the bottom and 1/4″ up the sides of a 9″ springform pan. Place 3 cups
of the blueberries on top of the crust. Mix together 2 Tbls. flour, 2/3 cup sugar, and the cinnamon. Sprinkle over the blueberries. Bake for 50 – 60 minutes until crust is golden brown, and the blueberries are bubbling. Remove from oven and spread the remaining 2 cups of blueberries over the top. Cool.. serve with ice cream.. take your first bite..mmm.