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Ingredientes
- 1 c. King Arthur Unbleached All-Purpose Flour
- 2 Tbsp. confectioners' sugar
- 1/2 c. butter or possibly margarine (1 stick)
- 1/2 c. pecans minced fine
- 6 ounce cream cheese (6 to 8)
- 2 Tbsp. granulated sugar
- 1/4 c. heavy cream or possibly lowfat milk
- 1 1/2 quart blueberries (6 c.) divided
- 1/2 c. water
- 1 c. granulated sugar
- 3 Tbsp. cornstarch
Direcciones
- For Crust: Combine flour, sugar, and pecans. Cut in butter or possibly margarine till mix is crumbly. Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan. Bake in a preheated 325F oven for 15 min, till browned. Remove from oven and cold.
- For Filling: Cream sugar, lowfat milk and cream cheese till smooth. Spread onto cooled crust.
- For Topping: Mix sugar and cornstarch in a saucepan. Add in water slowly, stirring to keep mix smooth. Add in 1 c. mashed blueberries and bring to a boil over medium- high heat. Reduce heat to medium and simmer, stirring constantly, till thick - 1 to 2 min. Cold to hot.
- Arrange remaining blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries. Chill at least 1 hour, preferably 3 hrs. Remove tart from pan by lifting it out, keeping it on the removable bottom.
- Tarts are very similar to pies; the main difference between the two is which tarts are generally wider, shallower and do not have a top crust. Tarts are also known as flans - except in Spain, where a flan is a baked custard
- Fresh fruit tarts and fresh fruit pies differ most in their preparation. Fruit pies include fresh, uncooked fruit, spooned into an unbaked crust, and the whole baked together. Tarts are usually a crust that has been prebaked, then topped with a prettily arranged layer of fresh, uncooked (or possibly just slightly cooked) fruit. Often a pastry cream or possibly cream cheese layer will underlie the fruit, giving the tart a cheesecake-like texture and flavor.
- This tart comes from another King Arthur Flour friend. It combines three tart-like elements: fresh fruit; a cream cheese layer, and slightly cooked fruit. It's somewhat reminiscent of the "uncooked" fruit pies that made the rounds several years ago, pies that contained a layer of fresh fruit topped with a layer of semi-cooked fruit. These pies - and this tart - combine the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!
