BLUEBERRY SHORTBREAD TART

BLUEBERRY SHORTBREAD TART image

Yield people

Number Of Ingredients 14

Shortbread Crust
For large tart pan double recipe
1 cup all purpose flour
2 tablespoon confectioner's sugar
1/2 cup butter
Filling
For large tart pan, make 1.5 times recipe
2 cups blueberries - picked over
1/2 cup sugar
1/4 cup lemon juice
1 tablespoon red currant jelly
1 teaspoon grated lemon rind
Topping
For large tart pan - 4 cups berries(blueberries/blackberries)

Steps:

Shortbread Crust Sift flour and sugar together in mixing bowl. With pastry blender, cut in butter until mixture resembles cornmeal. Chill 30 minutes, then turn into 9" tart pan or piepan and press firmly onto bottom and sides. Bake in preheated 425 degree oven 10 to 12 minutes or until golden brown. Cool on cake rack. Filling In a saucepan combine blueberries, sugar, lemon juice, jelly, and lemon rind. Bring mixture to boil over moderate heat and boil for 10 minutes or until thickened. Let the jam cool completely. Carefully, set the pastry shell on serving plate. Adaptation fill shell with jam when ready to serve - otherwise crust gets soggy. Cover the jam with picked over berries. Dust with sifted icing sugar and serve with whipped cream, sweetened with icing sugar and flavoured with liqueur.