Ready For The Oven
They are awesome unadulterated when in season... yum... so healthy (Antioxidant City!) and low in calorie (about 75 in a cupful). But if you crave something just a little sinful, this tart is ready for the oven in fifteen minutes:
Crust: 2 cups unbleached flour, 1/2 teaspoon salt in a bowl and stirred together. Pour 1/2 cup Canola oil into measuring cup and add 5 tablespoons ICE water. Quickly add liquid to dry, stirring with a fork till blended. Press moist dough into 11-inch tart pan with removable bottom. Don't have one? Press right onto a cookie sheet and bring sides up to hold berries; it will stay there!
Gently mix about 2 1/2 cups fresh blueberries with 1/4 cup or less white sugar, about 1 1/2 tablespoons flour and a dash or three of cinnamon. Add to unbaked crust and toss into a 425-degree oven for about 10 minutes to set crust up nicely. Then, lower oven to 350-degrees and bake for about 30-40 minutes more.
I'm done at this point...but if you want more...nuke some apricot jam till it's softened and pour or spoon over hot tart.
You know what to serve it with!! Bon Appetit!
