Total Calories: 84
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place the rack in the lowest third of the oven. Preheat the oven to 400°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake 5 minutes, then prick the dough again. Bake 20 minutes more or until the tart shell is lightly browned and crisp.
4 Place the tart shell in the pan on a rack and cool 10 minutes. Remove the pan rim and cool completely. Place the tart shell on a serving dish.
5 To make the filling, in a medium saucepan, stir together 2 cups of the blueberries, the sugar, and the lemon juice. Bring to a simmer over very low heat. Cook until the blueberries release their juices. In a small bowl, mix together the cornstarch and 2 tablespoons of water. Pour the mixture into the simmering blueberries and cook, stirring constantly, until the mixture is thick and the juices are clear, about 1 minute. Remove from the heat and stir in 1 cup of the remaining blueberries. (If using frozen berries, stir the remaining 3 cups into the cooked berries.)
6 Spread the blueberry mixture in the prepared tart shell. Top with the remaining fresh berries. Let cool completely. Just before serving, sprinkle with confectioner's sugar. Serve within 2 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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