Two-berry tarts

4 servings

Ingredients

Quantity Ingredient
1 cup Unsifted all-purpose flour
6 tablespoons Sugar
pinch Salt
6 tablespoons Butter; at room temperature, cut into bits
1 large Egg yolk
415 xes Calories
5 xes G protein
58 xes G carbohydrate
2½ cup Fresh blueberries
1 tablespoon Fresh lemon juice
⅛ teaspoon Ground cinnamon
½ cup Fresh raspberries
Confectioners' sugar
19 xes G fat
100 xes Mg cholesterol
237 xes Mg sodium

Directions

NUTRITIONAL INFORMATION/SERV

1. Preheat oven to 400F. In food processor, combine flour, 2 Tablespoon sugar and the salt; pulse to mix. With machine running, add butter one piece at a time through feed tube; process until crumbly. With machine running, add egg yolk; process until dough begins to form. Remove from bowl. Gather into a ball; quarter.

Flatten each piece; press into 4½ inch tart pan with removable bottom. Place in freezer just until firm.

2. In medium bowl, combine 2 cups blueberries, remaining 4 tablespoon sugar, the lemon juice, and cinnamon; toss. Divide among pastry shells; place on baking sheet. Bake 25 minutes or until edges brown and filling is bubbly. Cool tarts in pans on wire racks 15 minutes.

With tip of shape knife, loosen pastry from pan sides; remove sides.

Cool tarts completely.

3. Gently remove pan bottoms. Top tarts with remianing blueberries adn the raspberries; dust with confectioners' sugar.

From: McCalls September 1993

Happy Charring

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