Blueberry Bash Bake-Off Contest Winner 2007 Adult Winner: Jill Jachera

Ingredients:

Filling:

• 2 ½ cups (18 oz) fresh blueberries
• 1 ½ cups fresh blackberries
• ½ cup granulated sugar
• 1 tsp lemon zest
• ¼ cup instant tapioca

Tart Pastry:

• 2 ½ cups all purpose flour
• 2 sticks unsalted COLD butter, cut into small pieces
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 4-6 Tbsp ice water

*makes enough for two tarts (you can freeze the one you don’t use for later use)

Directions:

Make filling first: Mix all ingredients and let sit for ½ hour while you make tart pastry. Then slightly crush half of the berries. Tart Pastry: Mix flour, sugar, and salt in food processor. Add the COLD butter and pulse until mixture resembles coarse corn meal. As you pulse, add water, 1 Tbsp at a time until the pastry clumps together. Do not overwork. Separate into two balls. (Pastry can be made by hand by cutting butter into flour mix with a fork or pastry blender.) Roll out one ball of pastry to fit a large tart pan and place in 9-inch tart pan (no need to butter the pan). Spoon the filling into the tart shell and bake in a pre-heated oven at 350° for 45-60 minutes until crust is golden brown and filling is bubbling. Let cool.