Blueberry Glace Tart

Tarts are very similar to pies; the main difference between the two is that tarts are generally wider, shallower and don't have a top crust. Tarts are also known as flans -- except in Spain, where a flan is a baked custard.

This tart combines the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!

Crust
1 cup King Arthur Unbleached All-Purpose Flour
2 tablespoons confectioners' sugar
1/2 cup (1 stick) butter or margarine
1/2 cup pecans, chopped fine

Filling
6 to 8 oz. cream cheese
2 tablespoons sugar
1/4 cup heavy cream or milk

Topping
1 1/2 quarts (6 cups) blueberries, divided
1/2 cup water
1 cup sugar
3 tablespoons cornstarch

For Crust: Combine flour, sugar, and pecans. Cut in butter or margarine until mixture is crumbly. Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan. Bake in a preheated 325°F oven for 15 minutes, until browned. Remove from oven and cool.

For Filling: Cream sugar, milk and cream cheese until smooth. Spread onto cooled crust.

For Topping: Mix sugar and cornstarch in a saucepan. Add water slowly, stirring to keep mixture smooth. Add 1 cup mashed blueberries and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly, until thick -- 1 to 2 minutes. Cool to warm.

Arrange remaining blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries. Refrigerate at least 1 hour, preferably 3 hours. Remove tart from pan by lifting it out, keeping it on the removable bottom.

 

Recipe from King Arthur Flour