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Wedding Morning Blueberry Pastry

        

           Crust

    1/2 C. butter,Softened

    1/4 C. sugar

      1    egg

  1 1/2 C. unbleached white four

           Orange Cream

    1/8 C. candied orange rind

    1/4 C. water (approx.),Boiling

      1 C. sour cream

      1 T. sugar

      2 T. flour

      2 T. egg yolks

           Blueberry filling

      1 C. HURST Blueberries

           -previously frozen

           okay

           water to cover in saucepan

      1 T. sugar

      2 T. cornstarch (or arrowroot)

           Extra fresh Blueberries as needed for  garnish

Start by boiling water to soak orange peel.

 

Cook berries in a single layer on the bottom of the sauce pan until

mushy. add sugar, drain orange peal water and mix with arrowroot when

cooled to dissolve, add the blueberries and stir until set, a few

minutes.

 

Make a well in the middle of the pastry's flour, mix in by hand or

wooden spoon :the butter, egg yolks and sugar until it forms a soft

dough. Chill.

 

Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks

and softened rind in a food processor, add egg and rind mixture with

flour and sugar to sour cream and cook together over a low flame.

 

Roll out chilled tart dough, cut with large round cookie cutter and

place in mini-tartlet pan, fluting edges. Bake 12 min. at 350, chilling

1st for best results on a hot day.

 

Place Pastry cream in cooled tart shell, fresh blueberries and

blueberry sauce on top, chill before serving. Will hold at room

temperature.

 

First Place blue ribbon at the 1999 State fair











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