blueberry tart

Ingredients

60g butter

2/3 cup icing sugar

2 egg yolks

grated zest of 2 oranges

3/4 cup desiccated coconut

300g fresh or frozen (thawed) blueberries

juice of 1 lemon

2 tbsp cornlour

strawberry and mint salad to to serve

POLENTA PASRTY

1 1/4 cups (185g) palin flour

1/4 cup fine polenta

grated zest of 1 lemon

115g chilled unsalted butter

1 egg, lightly beated with 1 1/2 tbsp olive oil

TOPPING

60g butter, melted

3/4 cup plain flour

1/2 cup caster sugar

1/2 cup desiccated coconut

1 vanilla bean, split & seeds scraped.

* I processed left over macaroons and mixed this with melted butter

1. Make pastry by adding flour, polenta, lemon zest and butter in a food processor. Whiz to make breadcrumbs and add beaten egg and oil. Shape into a ball and refridgerate.

2. Make topping by adding melted butter, flour, caster sugar, coconut and vanilla seeds.

3. Roll dough and blind bake at 160oC.

4. Beat butter and 1/3 cup icing sugar until thick and pale. Add egg yolks beating well after each addition. Then add orange zest and finally, desiccanted coconut.  Pour into tart shell.

5. Combine blueberries, lemon juice, cornflour and remaining 50g icing sugar in a bowl. Pour over tart.

6. Bake for 45 minutes at 170oC, until top is golden.

7. Cool in pan. Dust with icing sugar. Serve with strawberries and mint.

reference: delicious  may 2010 p 104