Blueberry Tart

With recent advances in automated harvesting technologies, blueberries are really inexpensive. I remember when they were $3-4 per pint as a good price – now you can frequently find them in the stores for half that. I really like blueberries, but generally only either very fresh just off the bush, or baked in desserts. Here’s a recipe for a blueberry tart that I don’t know the origin of – but who cares where it came from, it’s really good!

Ingredients – Crust

1 cup flour
1 Tbsp sugar
6 Tbsp butter
2 Tbsp vinegar

Ingredients – Filling

3 cups blueberries
1/2 cup sugar
2 Tbsp flour

Procedure – Crust

Mix flour and sugar, cut in butter. Then add the vinegar to make a crumbly mixture. Press the crust evenly into the bottom of a 9 inch tart pan (I use a 9 inch springform pan because I don’t have a 9 inch tart pan), and up the sides about an inch. The vinegar in the crust is definitely something that you taste a bit of even after baking, so if you want to use an apple cider vinegar or maybe a berry-flavored vinegar, that will give you a little different flavor than just using a plain white vinegar.

Procedure – Filling

Mix 2 cups of blueberries with the sugar and flour, and pour into the prepared crust. Bake for 40 minutes at 375 degrees. After baking, immediately top with the remaining cup of fresh blueberries.