Very attractive and delicious when turned into a strawberry pistachio tart. Substitute 3 cups whole strawberries for blueberries. Arrange pointed side up in crust, cover with jelly and sprinkle chopped pistachios over all. Serve with whipped cream.
Difficulty: Average
Make Ahead
Serves 6-8
Ingredients:
- 1 cup flour
- 2 tablespoons confectioners’ sugar
- 1/2 cup butter or margarine
- 2 cups blueberries
- 8-10 ounces red currant jelly
- 1 cup sour cream
- 2 tablespoons walnuts, lightly toasted
Instructions:
- Sift flour and sugar together into mixing bowl.
- With pastry blender, cut in butter until mixture resembles cornmeal.
- Chill 30 minutes.
- Preheat oven to 425°.
- Put chilled mixture into 9″ pie or tart pan, and press firmly onto bottom and sides.
- Bake 10-12 minutes until golden brown.
- Cool on cake rack.
- Rinse blueberries, drain and dry well. Spread on crust.
- Put jelly over low heat, stirring until melted.
- Stir to cool slightly, then spread evenly over berries.
- Chill until jelly sets well.
- Stir sour cream until smooth. Spread evenly over all berries, not allowing cream to touch crust.
- Chop walnuts very fine and sprinkle around edge of cream for decorative border.