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Blueberry Tart


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Text Only I’ve never even tasted a blueberry, but this looks like a good introduction… For the pastry, cut 125 g softened mono-unsaturated margarine into 250 g flour. Add up to 70 ml cold water, roll the dough into a ball

and leave in a cool place to rest for 15 minutes. Butter and lightly flour a 25 cm tall tin with a removable base. Roll out the pastry and line the tin. Mix 20 g flour with 100 g caster sugar and spread it over the bottom of the pastry case. Fill the case with 750 g blueberries and dot them with a total of 30 g of margarine. Bake in a preheated 240C oven for 25 to 30 minutes. Remove from oven, dust with 50 g icing sugar. Serve warm. From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

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