Open-faced Blueberry Tart
Author/Submitted by: My Great Recipes
Dash Ground Cinnamon
Fresh Mint Sprig
TART CRUST: Mix 1 cup all-purpose flour, pinch salt and 2 Tablespoon sugar in small bowl. Work in 1/2 cup butter or margarine with pastry blender or fingers. Add 1 Tblsp. white vinegar, mixing well. Use 9-inch loose-bottomed cake or springform pan and spread dough evenly to 1/4-inch depth and thinly up sides to 1 inch.
TIPS: The crust may be preapred up to several days ahead, wrapped airtight and refrigerated until 1 hour before filling.
Pick over berries and remove stems and spoiled berries. Select 1 cup of largest berries for topping. (This may be done a day ahead and berries covered and refrigerated until1 hour before making tart).
Combine sugar, flour and cinnamon in medium bowl.
Add 2 cups berries. With ahnds gently mix with sugar and flour.
Pour into prepared pastry shell.
Bake at 400 for 35 to 40 min on shelf in center of oven. Remove from oven to wire rack.
Immediately spread reserved berries on top. Cool.
Sprinkle with powdered sugar, if used. Run knife point around crust edge to loosen tart. When ready to serve, remove rim and cut tart into 6 to 8 wedges. If desired, decorate with fresh mint sprig.