Long Island Blueberry Tart
Sunnyside Cook
Delicious summer pie that mixes fresh blueberries with spice and citrus notes
Ingredients
- 2/3 cup sugar
- 1 1/2 teaspoons grated lemon peel
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 3 tablespoons fresh lemon juice
- 1/4 cup cold water
- 3 pints fresh blueberries (6 cups) --divided (see below)
- Thin strips of lemon peel for garnish
- Cooked pie crust Sweet Crust recommended
- Lightly whipped cream or ice cream optional
Instructions
- Wash berries in colander, removing any remaining stems or damaged berries. Place the clean berries on paper towels to drain well.
- Sort through to set aside one cup of most beautiful berries (these will be the final topping). Divide remaining fruit into one portion of 2 cups and another one of 3 cups. Refrigerate the 3 cup and the 1 cup portions.
- Combine sugar and lemon peel in small bowl, mixing with fork. Mix cornstarch and cinnamon into sugar mixture. Set aside.
- Combine 2 cups of berries and 1/4 cup of water in a heavy large saucepan. Cover and bring to a boil. Mix in lemon juice, stirring well, then sugar mixture.
- Boil until thickened, stirring constantly to prevent sticking, about 3 minutes. Cover saucepan again and remove from heat. Cool completely, stirring occasionally.
- Up to two hours before serving, stir 3 cups of uncooked berries into cooked berry mixture.
- Spoon filling into crust, mounding in the center.
- Top filing with an even layer of reserved berries. Decoratively place thin strips of lemon peel on top of berry layer.
- Refrigerate for 30 minutes to 2 hours.
- Optional: top each slice with lightly whipped cream or vanilla ice cream.
Notes
Adapted from Richard Sax in Bon Appétit (August 1985)
Here is recipe for Sweet Crust