*  Exported from  MasterCook  *
 
                               True Blue Tart
 
 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.
 
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