Ingrients & Directions
1 qt Stemmed, cleaned blueberries
1/2 c Confectioners’ sugar
1 c Water
1/2 c Granualted sugar (up to 3/4)
1 tb Cornstarch
8 Baked tart shells
Whipped cream
Source: The Complete American-Jewish Cookbook
Mix 3 cups of blueberries with confectioners’ sugar. Let stand at least an
hour. Cook remaining blueberries with water until tender. Rub through a
sieve. Mix granulated sugar and cornstarch. Add to strained blueberry juice
and cook until clear. Arrange whole blueberries in tart shells. Pour hot
glaze on top. When cool garnish with whipped cream and blueberries.
Yields
1 Servings