Twenty-Minute Blueberry Tart

I love this tart since it needs no embellishment, and if you have frozen tart shells in the freezer, you are only twenty minutes away from a perfect dessert.

Ingredients

  • 1 tart shell
  • 1 quart fresh blueberries or quarts huckleberries
  • ½ cup red currant jelly
  • ¼ cup water

Method

Preheat the oven to 400 degrees.

Bake the tart shell until it is golden (15 minutes) and put on a rack to cool.

Meanwhile, spill the berries out on a tray and pick out and discard any squashed or unripe ones, stems, and leaves. Put the cleaned berries in a bowl.

Heat the jelly and water in a little saucepan, stirring until there are no lumps, but only for 5 minutes at the most. Pour the jelly syrup through a sieve over the bowl of berries, and immediately toss the bowl up and down and around to coat the berries, or stir very gently with a rubber spatula. Pour the berries into the shell, mounded up in the center. Serve immediately.

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