BLUEBERRY & GINGER TART

Blueberry & Ginger Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 10

1 3/4 cup(s) all-purpose flour
3/4 cup(s) packed brown sugar
3/4 cup(s) cold butter, cubed
2 tablespoon(s) lime juice, divided
2/3 cup(s) sugar
4 teaspoon(s) cornstarch
1 1/2 teaspoon(s) minced fresh gingerroot
1 teaspoon(s) minced fresh mint
3 1/2 cup(s) 3-1/2 cups fresh or frozen blueberries, thawed
- whipped cream

Steps:

In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.
In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping.
Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream.