Blueberry Tart

 

This is certainly the recipe with the highest ratio of satisfaction to effort I have ever encountered.  I first had it at the home of friends in Hyde Park and for many years it was known as "Karen's Blueberry Tart" but I've subsequently discovered that it's the most popular recipe ever published in Woman's Day magazine.  Every summer I wait for the blueberry season to begin and each fall regret the disappearance of the indispensable ingredient.  Actually, Susan has reported equal success substituting other fruits, such as pears.

 

Filling:

• 2 cups blueberries (of 3 cups in all)
• 1/3 cup sugar
• 2 Tbsp. flour
• 2 dashes cinnamon
• 1 Tbsp. lemon juice

 

Crust:

• 1 cup flour
• 1/2 cup cold butter (1 stick)
• 2 Tbsp. sugar
• pinch salt
• 1 Tbsp. white vinegar

 

Garnish:

• 1 cup blueberries
• powdered sugar

 

1. Preheat the oven to 400°.
2. Combine the filling ingredients.  Toss lightly.
3. Using a pastry blender, cut the butter into the flour until the butter has been reduced to small granules.  Add the sugar and salt.  Sprinkle the vinegar over the mixture and stir with a fork until the dough begins to stick together.  With your hands, gather the remainder into a ball kneading gently (not much kneading will be required).  Flatten the ball into a 9" fluted metal tart pan with a removable bottom and spread the dough evenly with your fingers so that it covers the bottom and sides.  Try to make fairly sharp corners around the bottom so that the crust remains thin throughout.  If the day is hot, the butter may soften to the point where the dough is sticky and hard to work with; just put the pan and dough into the freezer for a few minutes to cool it down.
4. Pour the filling into the crust.  Bake for 60 minutes.
5. Immediately upon removing the tart of the oven, cover the top with the additional cup of blueberries.  When cool, sprinkle with powdered sugar.