Photo by Slade
Slade's Notes:
Expand1/2 cup butter Ask a question about this ingredient
1 1/2 cup flour Ask a question about this ingredient
1/3 cup powder sugar Ask a question about this ingredient
dashes salt Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/2 teaspoon cider vinegar Ask a question about this ingredient
With a metal pastry blade, blend butter, flour, sugar, and salt.
Ask a question about this stepWhisk together egg, vinegar, and water.
Ask a question about this stepGradually mix wet ingredients into dry ingredients. Mixture will be crumbly and will hold together when squeezed. You may not need to use all of the wet ingredients.
Ask a question about this stepWith fingers, press dough into tart pan. Dusting fingers with flour as you go.
Ask a question about this stepSpread pecans over pastry and gently press into dough.
Ask a question about this stepChill pastry for 20 minutes. At this time preheat oven to 375 degrees.
Ask a question about this stepAfter 20 minutes, prick pastry with a fork. Bake for 20-25 minutes or until golden brown. Cool completely.
Ask a question about this step6 ounces red raspberry yogurt Ask a question about this ingredient
2 cups fresh blueberries Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/4 cup cranberry juice Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
2 cups fresh blueberries Ask a question about this ingredient
1/4 cup raspberries for garnish Ask a question about this ingredient
Spread yogurt over cooled pastry. Place blueberries and sugar in small saucepan.
Ask a question about this stepMix together the cornstarch and juice. Pour over blueberries. Bring mixture to a boil, reduce heat and simmer, stirring and mashing mixture as it thickens. Remove from heat and cool.
Ask a question about this stepPour cooled filling over the raspberry yogurt. Gently place the remaining 2 cups of blueberries over filling. Press gently into filling. Refrigerate till ready to serve. Garnish with red raspberries.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
