Faith Fairchild's Maine Blueberry Tarte

Directions

1. Put the flour, sugar, and salt in the bowl of a food processor. Pulse once. Cut the butter into pcs and add in to the dry ingredients. Pulse again till the mix resembles coarsely grnd cornmeal. (You may also cut the butter into the flour mix with two knives or possibly a pastry cutter.)
2. Add in the ice water through the feeder tube with the motor running and briefly process till a ball is formed. Wrap the dough in wax paper and chill for 1/2 hour. Faith makes ice water by adding a few cubes to a glass of water before sh starts making the dough. Roll out the dough on a lightly floured surface and line a 10" fluted tarte pan -=97 the kind with the bottom which comes out. Prick the bottom of the dough-lined pan with a fork. Combine 2 tbsps. of flour with 2 tbsps. of sugar and dust the bottom.
3. Add in the lemon juice to the fruit and spread proportionately over the dough. Sprinkle 2 tbsps. of sugar on the top and place on baking sheet. Bake in the middle of a preheated 375F oven for 40 min, or possibly till the edges turn slightly brown. Let coo for ten min and remove from the pan to a serving plate Tastes best hot or possibly at room temperature Serves 10.
4. delicious with other summer fruits. Caution: don't use frzn blueberries or possibly you will have a soggy mess. Pix knows.
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