 |
 |
Blueberry
Tart |
1
cup all-purpose flour
3 cups fresh blueberries
1 Tbsp. raspberry jelly |
1/4
tsp. ground cinnamon
7 Tbsp. sweet butter, softened
1/3 cup plus 2 Tbsp. sugar
|
Preheat
oven to 375° F. Combine the 2 Tbsp. of sugar, butter, flour, with your hands
until the mixture holds together. Press mixture into the center of a 9-inch
tart pan. Refrigerate for 5 minutes. Then evenly cover the bottom and sides
of pie pan. Combine the remaining 1/3 cup sugar with 3 cups of the blueberries,
and cinnamon. Brush jelly over the bottom of the tart; pour blueberry mixture
into the pan. Bake for 50 minutes, or until the berries are soft. Remove
from oven, and place the remaining berries over the top. Remove the rim
of the pan when cool.
Nutritional
analysis: 299 calories, 3 grams of protein, 43 grams of carbohydrates, 14
grams of fat, 6 milligrams of sodium, 36 milligrams of cholesterol.
|
