Recipe: Blueberry Tart with Yogurt and Whipped Cream Topping

BLUEBERRY TART

FOR THE PIE CRUST:
1 3/4 cups all-purpose flour
3 tbsp confectioner's sugar
1 pinch salt
2/3 cup cold butter, cut in cubes

FOR THE FILLING:
2/3 cup white granulated sugar
3 tbsp cornstarch
1 pinch salt
1/3 cup cold water
5 cups blueberries, divided use
1/2 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp butter
FOR THE TOPPING:
1 cup plain low-fat yogurt*
1/2 cup heavy (whipping) cream

TO MAKE THE CRUST:
In bowl, stir together flour, confectioner's sugar and pinch of salt. Using pastry blender, cut cold butter into flour mixture until crumbly.

Using hands, press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10-inch flan pan with removable bottom. Using fork, prick crust at 1-inch intervals.

Bake in 350 degree F oven for about 20 minutes or until light sandy color. Let cool on rack.

TO PREPARE THE FILLING:
Meanwhile, in saucepan, stir together granulated sugar, cornstarch and pinch of salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and lemon rind.

Bring to simmer over medium heat; reduce heat and simmer gently, stirring often, for about 10 minutes or until mixture is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cool slightly.

Gently stir remaining 3 cups blueberries into the blueberry mixture in the saucepan. Spoon filling into prepared crust; smooth top.

Refrigerate for about 30 minutes or until set.

Pie (without the topping) can be made ahead and refrigerated for up to 8 hours.

TO PREPARE THE TOPPING:
Spoon yogurt into paper towel-lined sieve set over bowl. Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup.

Whip heavy cream; stir one-quarter into yogurt. Fold in remaining cream.

Spoon topping over berries.

*3/4 cup Greek yogurt may be substituted for the drained yogurt.

Makes 1 (10-inch) tart, 8 servings
Adapted from source: Canadian Living magazine, August 1995