Faith Fairchild’s Maine Blueberry Tarte

Put the flour, sugar, and salt in the bowl of a food processor. Pulse
once. Cut the butter into pieces and add to the dry ingredients.
Pulse again until the mixture resembles coarsely ground cornmeal.
(You may also cut the butter into the flour mixture with two knives
or a pastry cutter.) Add the ice water through the feeder tube with
the motor running and briefly process until a ball is formed. Wrap
the dough in wax paper and refrigerate for 1/2 hour. Faith makes ice
water by adding a few cubes to a glass of water before sh starts
making the dough. Roll out the dough on a lightly floured surface and
line a 10″ fluted tarte pan -97 the kind with the bottom that comes
out. Prick the bottom of the dough-lined pan with a fork. Combine 2
tbsps. of flour with 2 tbsps. of sugar and dust the bottom. Add the
lemon juice to the fruit and spread evenly over the dough. Sprinkle 2
tbsps. of sugar on the top and place on baking sheet. Bake in the
middle of a preheated 375F oven for 40 minutes, or until the edges
turn slightly brown. Let coo for ten minutes and remove from the pan
to a serving plate Tastes best warm or at room temperature Serves 10.
This recipe is also delicious with other summer fruits. Caution: do
not use frozen blueberries or you will have a soggy mess. Pix knows.

~ – – – – – – – – – – – – – – – – –