1. Preheat oven to 400ºF.
2. In a medium bowl OR food processor, mix the flour, salt and sugar.
3.
Blend quickly.
4. Add the butter and cut (or pulse) in until the consistency of course meal.
5. At the
*meal* stage sprinkle with white vinegar and knead or pulse to form a smooth ball of dough.
6. If the dough seems
too soft, refrigerate. This dough will be smooth and very easy to manage ... a lot like Play Doh. ;-)
7. Press the
dough into the bottom of a 9" spring form pan, covering the sides to about an inch.
8. Spread fresh blueberries
on top of crust.
9. Sprinkle with flour/sugar/cinnamon mixture.
10. Bake for 50 - 60 minutes until golden
brown and bubbly!
Finishing touch!
11. Remove from the oven. Sprinkle the top with the ‘topping’ fresh blueberries.
12. Place on a wire rack to cool.
The heat from the cooked mixture will be just enough to *set and cook* the
blueberries on top. DO NOT remove from the pan while hot! It could very well self-destruct!
Serve warm (but not hot) with vanilla ice cream.
Serve warm or cold with whipped cream.
Variation:
In a rush? Don't have a lot of berries? Rather make smaller, gem-sized treats?
Press the same dough
mixture into smaller tart or gem pans sprayed with PAM. Spoon in just enough Polaner Blueberry All-Fruit to fill each tart
to 2/3.
Bake at 400ºF ... time will vary with size ... until golden brown and bubbly.
Top with fresh blueberries to
cover the bubbly preserves and allow to cool as above before removing from the pan.
If you *love* blueberries, you will *love* this recipe. It is so easy and presents well if you use a spring form pan or
tart pan with removable sides.
