Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 cups All purpose flour
6 tablespoons Butter -- cut in small pieces
2 tablespoons Solid shortening
1 tablespoon Sugar
3 tablespoons Water -- ice cold
-----SAUCE-----
1/2 cup Sugar
1/2 teaspoon Cornstarch
4 cups Fresh blueberries
1/4 cup Fresh lemon juice
1 tablespoon Red currant jelly
1 teaspoon Lemon peel -- finely grated
-----GLAZE-----
11 ounces Apricot preserves
1/4 cup Apricot brandy
2 cups Whipping cream
For pastry: Combine flour, butter, shortening and 1 tablespoon sugar
in medium bowl and mix well. Add ice water, stirring with fork until
mixture is consistency of coarse meal. Form dough into ball. Knead on
floured surface several seconds. Shape into ball and dust with flour.
Wrap dough in waxed paper and refrigerate for 1 hour. Roll dough into
9" circle. Press into bottom and sides of 9" pie plate or tart pan.
Trim excess dough 1 inch beyond rim of pan. Turn excess under to make
narrow rolled rim. Flute decoratively or press edge with fork. Prick
bottom of pastry and chill for 1 hour. Position rack in lower third
of oven and preheat to 400 . Line pastry with parchment paper or foil
and fill with dried beans or rice. Bake until delicately browned,
about 10 to 15 minutes. Discard paper and beans; let tart shell cool.
For sauce: Mix 1/2 cup sugar with cornstarch.
Combine 2 cups blueberries, sugar, lemon juice, currant jelly and
lemon peel in medium saucepan and bring to boil over medium heat,
stirring frequently.
Cook, stirring constantly until thickened, about 10 minutes. Let cool
completely. Transfer to bowl and chill.
For glaze: Combine preserves and brandy in processor or blender and
puree. Paint thin layer over tart shell. (Store remaining glaze in
refrigerator.) Spread remaining 2 cups blueberries in shell.
Carefully pour sauce over top. Chill until set. Serve with cream.
