Blueberry Glace Tart Recipe - Arthur unbleached

Method

• For Crust: Combine flour, sugar, and pecans.
• Cut in butter or possibly margarine till mix is crumbly.
• Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan.
• Bake in a preheated 325F oven for 15 min, till browned.
• Remove from oven and cold.
• For Filling: Cream sugar, lowfat milk and cream cheese till smooth.
• Spread onto cooled crust.
• For Topping: Mix sugar and cornstarch in a saucepan.
• Add in water slowly, stirring to keep mix smooth.
• Add in 1 c. mashed blueberries and bring to a boil over medium- high heat.
• Reduce heat to medium and simmer, stirring constantly, till thick - 1 to 2 min.
• Cold to hot.
• Arrange remaining blueberries on top of cream cheese layer in crust.
• Spoon thickened glaze over berries.
• Chill at least 1 hour, preferably 3 hrs.
• Remove tart from pan by lifting it out, keeping it on the removable bottom.
• Tarts are very similar to pies; the main difference between the two is which tarts are generally wider, shallower and do not have a top crust.
• Tarts are also known as flans - except in Spain, where a flan is a baked custard
• Fresh fruit tarts and fresh fruit pies differ most in their preparation.
• Fruit pies include fresh, uncooked fruit, spooned into an unbaked crust, and the whole baked together.
• Tarts are usually a crust that has been prebaked, then topped with a prettily arranged layer of fresh, uncooked (or possibly just slightly cooked) fruit.
• Often a pastry cream or possibly cream cheese layer will underlie the fruit, giving the tart a cheesecake-like texture and flavor.
• This tart comes from another King Arthur Flour friend.
• It combines three tart-like elements: fresh fruit; a cream cheese layer, and slightly cooked fruit.
• It's somewhat reminiscent of the "uncooked" fruit pies that made the rounds several years ago, pies that contained a layer of fresh fruit topped with a layer of semi-cooked fruit.
• These pies - and this tart - combine the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!