FINNISH BLUEBERRY SQUARES
This is a family favorite. I found the recipe in the Pillsbury Classic Cookbooks, November 1992 #141. I've been making it ever since. When you roll out the crust for the lattice top it does break so don't try to weave like a traditional lattice. If you cut into 12 squares, 1 square is 4 points on Weight Watchers. 24 bars is 2 points on Weight Watchers
Provided by Kathy in Dearborn
Categories Tarts
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before).
- In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool.
- Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal.
- Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.
Nutrition Facts : Calories 371.6, Fat 16.2, SaturatedFat 9.9, Cholesterol 58.3, Sodium 164.4, Carbohydrate 54, Fiber 1.7, Sugar 28.7, Protein 3.9
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