*  Exported from  MasterCook  Buster  *

                           BEST BLUEBERRY TART

Recipe By     : Elaine Kosrova, "Healthy Living"
Serving Size  : 8    Preparation Time :
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** CRUST ***
     1/2  cup           all-purpose flour
     1/4  cup           whole-wheat flour
   2      tablespoons   yellow cornmeal
   1      tablespoon    sugar
     1/4  teaspoon      salt
     1/4  teaspoon      baking soda
   4      tablespoons   butter -- (1/2 stick), cut
                        -- into cubes
   1      tablespoon    cider vinegar -- mixed with 2
                        -- tablespoons of
                        -- water
                        *** FILLING ***
   5      cups          fresh blueberries -- about 2 1/2 pints
     1/3  cup           sugar
   1      tablespoon    all-purpose flour
     1/8  teaspoon      ground cinnamon
     1/4  teaspoon      almond extract
   1      tablespoon    water

1) Preheat oven to 400 degrees F.  Lightly grease sides of a 9-inch tart pan
with a removable bottom.

2) To make the Crust, in a medium bowl, combine both flours, the cornmeal,
sugar, salt, and baking soda.  With a pastry blender or fork, cut the butter
into the flour mixture until reduced to fine crumbs.  Sprinkle with vinegar
and toss lightly.

3) Transfer flour mixture to tart pan and press into an even layer to cover
just the bottom of the pan.  Bake for 15 minutes.

4) Meanwhile, prepare the Filling: In a medium saucepan, combine 2 1/2 cups
blueberries, the sugar, flour, cinnamon, and almond extract.  Stir in the
water and cook over medium heat until sugar mixture dissolves and berries are
evenly coated (about 2 minutes).

5) Spread coated berries and sugar syrup on top of partially baked crust; bake
the tart for 30 minutes longer.  Remove from oven; immediately top bubbly
filling with remaining 2 1/2 cups fresh blueberries.  Cool at least 20 minutes
before removing tart from sides of pan.

Notes: Anthocyanins, the phytochemical pigments that make the berries blue,
can reduce inflammation, strengthen collagen in tendons and cartilage, inhibit
thrombosis (a factor in the development of atherosclerosis), and act as an
antioxidant.  Blueberries have the highest antioxidant capacity of 40 common
fruits and vegetables - 3 times more than spinach.  These berries contain
ellagic acid, another potential cancer fighter, and one that won't break down
when cooked.  Like cranberries, blueberries are also rich in a component that
fights urinary-tract infections.  This substance acts as an anti-adhesive,
blocking bacteria from clinging to the urinary-tract wall and thereby reducing
the risk of infection.  From October, 1998 issue of Country Living's "Healthy
Living", article called "Superheroes on the supper table", pages 114.

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Typos by K. Hudson Lipin, 09/05/98
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