Blueberry Tart Yarnell (Gourmet 1986)

• Adjust up or down based on size of tarte pan - 9" or larger removable base fluted tarte pan - all sides/edges butter "pammed". Spray Pam a cookie sheet
• CRUST
• 1 cup flour
• 2 tbs sugar
• 1 cup/stick cold butter cut into bits
• sprinkle 1 1/2 cold water
• FILLING
• 1 cup sugar
• 2 tbs flour
• 1/4 TEASpoon cinammon
• pinch nutmeg
• 3 cups fruit (blueberries or peeled sliced peaches, nectarines, apples, pears, plums, etc)

1. Preheat oven to 400. Crust:In large bowl add all ingredients except water - cut flour into butter, evenly until it resembles day old snow in the city. Sprinkle the cold water until it's incorporated but not in any way smoothe. You can save in fridge for later use or not. Sprinkle dough evenly into pre-Pammed assembled tarte pan Starting at center, lightly use fingertips to tamp together crust moving towards outside & up the edges. Try not to handle too much but make sure all metal is covered. Push down from top edge so that it's even with the fluted edges.
2. Filling - mix all ingredients. For berries, pour into tarte. Other sliced fruit:start in center overlapping into increasingly larger circles -all the way til edge. I like to overlap each "course"in opposite directions. Placed tarte pan on cookie sheet, bake center of oven for 50-60 mins or until center bubbles and edge browns. Remove and place on cooling rack. While cooling, run a small sharp knife between crust and fluted edge to loosen. With oven mits on, hold entire tarte pan in 1 hand and push bottom gently upwards with other hand to remove tarte from fluted rim. With tarte still on the bottom, present on a flat plate and serve. In summer I garnish center w/mint

adjust, flour, sugar, cold butter, cold water, filling, sugar, flour, cinammon, nutmeg, blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-tart-yarnell-gourmet-1986-1248613 (may not work)