Lunch: Blueberry & Ginger Tart Recipe

Ingredients

1-3/4 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
2 tablespoons lime juice, divided
2/3 cup sugar
4 teaspoons cornstarch
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon minced fresh mint
3-1/2 cups fresh or frozen blueberries, thawed
Whipped cream

Instructions

In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.
In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping.
Bake at 400 ° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream.

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