MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Blueberry Tapioca Tart
 Categories: Desserts, Pies, Ice cream, Fruit
      Yield: 8 Servings
 
      1 kg Sweet shortcrust pastry
      2 kg Fresh or frozen blueberries
    350 g  Sugar
    100 g  Tapioca
    100 g  Unsalted butter
      1    Egg, beaten
           TO SERVE:
           Vanilla bean ice-cream
 
  Preheat the oven to 180 C.  Divide the pastry in two and roll out
  one half to line the base of a greased 25 cm tart tin.  Chill the
  tart base and the remaining pastry while making the filling. In a
  mixing bowl combine the berries, sugar and tapioca.  Add the butter
  in small pieces and toss well together.  Transfer the berry mixture
  to the chilled pastry case.  Roll out the remaining pastry and place
  loosely on top of the berry mixture. Trim off the excess pastry and
  seal the edges.  Brush the crust with beaten egg and, with a fork,
  pierce holes in the top to allow the steam to escape.  Bake in
  preheated oven for 35 to 45 minutes or until golden.  Serve with
  vanilla bean ice-cream.

  Source: Vogue Entertaining Guide June/July '94
  Bon Appetit, Exec. Chef Magnus Johansson
  
MMMMM