7/8 cup all purpose flour
2 tablespoons whole wheat pastry flour
3 tablespoons maple sugar or organic brown sugar
1/8 tablespoons (1 stick) cold unsalted butter, cut into small chunks
1 tablespoon ice water
4 cups blueberries
1/3 cup maple sugar or organic light brown sugar
4 teaspoons quick-cooking tapioca or arrowroot
½ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 teaspoons fresh lemon juice
2 tablespoons organic sugar
2 teaspoons Kirsch
Preheat oven to 375. Toss the berries with the sugar, tapioca, and spices, add the lemon juice, and let stand for at least 15 minutes
Set the pastry-lined tart pan on a sheet pan. Line the tart shell with foil and fill it with pie weights or dried beans. Bake for 15 to 20 minutes, then carefully pull the foil away from the dough. If the dough sticks, return the shell to the oven for a few more minutes, or until the foil comes away with ease. Once you’ve removed the foil and the pie weights, return the empty shell to the oven and continue to bake until the crust is clearly set and pale gold, 10 to 15 minutes longer.
Fill the partially baked tart shell with the berries and bake in the center of the oven until the fruit has begun to release its juices, about 35 minutes. Remove and let the tart cool nearly to room temperature before cutting so that the filling has a chance to set.
To make the glaze, simmer the juice – there should be about 2/3 cup – with the sugar until it has reduced by half, or to about 1/3 a cup. Add the Kirsch. Then brush or drizzle over the tart.
FROM: Seasonal Fruit Desserts
Ingredients: blueberries, brown sugar, butter, flour, ground cinnamon, ice water, kirsch, lemon juice, nutmeg, sugar, tapiocia or arrowroot, whole wheat flour