Recipe: Blueberry and Youngberry Tart

I found this recipe on the Internet. I hope this helps.

Blueberry and Youngberry Tart

shortcrust pastry (use your favourite recipe)
icing sugar

FILLING
500 ml fresh blueberries
500 ml canned youngberries
250 ml sugar
2 ml ground cinnamon
2 ml lemon juice
45 ml cornflour
7 ml butter

Line a 25 cm tart dish with three quarters of the pastry. Reserve remaining pastry to make a lattice topping for tart. Do not prick pastry. Chill.

FILLING:
Rinse fresh blueberries. Drain juice from canned berries and place 250 ml (1 cup) in a saucepan with sugar, cinnamon and lemon juice. Using about 45 ml (3 tbsp) drained juice, mix cornflour to a smooth paste and add to boiling mixture, stirring until thickened.

Add blueberries and youngberries. Spoon into pie crust. Dot with butter. Cut reserved pastry into strips and make lattice work on top of tart.

Bake at 180 degrees C (350 F) for 35 to 40 minutes, or until filling bubbles. Sprinkle with icing sugar when cool. Serve with whipped cream.

Servings: 6
Source: Fair Lady Magazine