Blueberry Tart

It's blueberry season. Juiceboy brought home a 2.5 pound basket of Canadian blueberries, and made a great dent in them, enjoying them with his Special K and strawberries each morning. I thought they might go bad pretty soon, and turned them into a tart.

We found it to be a rather tart, however, it was also quite sweet. I will make this again, spraying the pan before putting the crust in and cutting down the lemon a bit. A really nice alternative to ice cream, cake, etc. I think it would travel well, too.

Blueberry Tart

One Pillsbury roll-out crust
6 Cups fresh, washed blueberries
3/4 Cups sugar
1 t salt
1 T cornstarch
2 T cold water
2 T lemon juice
2 t lemon zest
1 T butter

First, cook the crust in a tart pan according to the directions. I did not spray my ceramic quiche dish (this would work better with a springform pan I think), but I will next time. Let the crust cool completely.

In a medium saucepan, mix the sugar, salt, and cornstarch. Add cold water and stir until smooth. Add lemon juice, zest, and butter, and 2 Cups of the blueberries. Turn on the heat to medium.

Mush the berries with a potato masher. Bring the mixture to a boil, stirring, until thick. This will only take about 5 minutes. Mix in the remaining berries.

Let mixture cool, then pour into tart pan. Refrigerate for an hour, at least, before serving with vanilla ice cream or whipped cream.