Blueberry Tart
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This recipe comes from the 1985 Martha Stewart’s Pies and Tarts cookbook. This recipe can be made with either fresh or frozen blueberries.
Ingredients:
- One 7 1/2 x 11 x 1-inch pâte brisée tart shell, baked and cooled
- 3/4 cup sour cherry jelly
- 1/2 cup granulated sugar
- 2 tablespoons grand marnier
- 2 pints blueberries, washed, drained and picked over (that means ‘discard the icky ones’)
- 2 cups crème pâtissière
Instructions:
- Make a glaze by melting jelly in small saucepan.
- Add sugar and grand marnier, stirring over low heat until mixture is clear and sugar has dissolved.
- Strain and let cool slightly.
- Pour crème pâtissière in shell – or wait and pour crème pâtissière on top of tart just before serving.
- Assemble tart by arranging blueberries in prepared shell.
- Brush or lightly drizzle with glaze over berries.