Blueberry tart

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       Title: Blueberry Tart
  Categories: Pies, Ceideburg 2
       Yield: 1 servings
  
            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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