True Blue Tart

* Exported from MasterCook *

True Blue Tart

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups All purpose flour
6 tablespoons Butter -- cut in small pieces
2 tablespoons Solid shortening
1 tablespoon Sugar
3 tablespoons Water -- ice cold
-----SAUCE-----
1/2 cup Sugar
1/2 teaspoon Cornstarch
4 cups Fresh blueberries
1/4 cup Fresh lemon juice
1 tablespoon Red currant jelly
1 teaspoon Lemon peel -- finely grated
-----GLAZE-----
11 ounces Apricot preserves
1/4 cup Apricot brandy
2 cups Whipping cream

For pastry: Combine flour, butter, shortening and 1 tablespoon sugar in medium
bowl and mix well. Add ice water, stirring with fork until mixture is
consistency of coarse meal. Form dough into ball. Knead on floured surface
several seconds. Shape into ball and dust with flour. Wrap dough in waxed paper
and refrigerate for 1 hour. Roll dough into 9" circle. Press into bottom
and sides of 9" pie plate or tart pan. Trim excess dough 1 inch beyond rim
of pan. Turn excess under to make narrow rolled rim. Flute decoratively or
press edge with fork. Prick bottom of pastry and chill for 1 hour. Position
rack in lower third of oven and preheat to 400~. Line pastry with parchment
paper or foil and fill with dried beans or rice. Bake until delicately browned,
about 10 to 15 minutes. Discard paper and beans; let tart shell cool.
For sauce: Mix 1/2 cup sugar with cornstarch.
Combine 2 cups blueberries, sugar, lemon juice, currant jelly and lemon peel in
medium saucepan and bring to boil over medium heat, stirring frequently.
Cook, stirring constantly until thickened, about 10 minutes. Let cool
completely. Transfer to bowl and chill.
For glaze: Combine preserves and brandy in processor or blender and puree.
Paint thin layer over tart shell. (Store remaining glaze in refrigerator.)
Spread remaining 2 cups blueberries in shell.
Carefully pour sauce over top. Chill until set. Serve with cream.

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