Tasty Recipes

**Crust**
1/2 c butter, Softened
1/4 C. sugar
1 egg
1 1/2 C. unbleached white four
**Orange Cream**
1/8 c candied orange rind
1/4 c water (approx.), boiling
1 c sour cream
1 tbsp sugar
2 tbsp flour
2 egg yolks
**Blueberry Filling**
1 c blueberries -previously frozen okay
water to cover in saucepan
1 tbsp sugar
2 tbsp cornstarch (or arrowroot)
fresh blueberries as needed for garnish
Start by boiling water to soak orange peel. Cook berries in a single layer on the bottom of the sauce pan until mushy. Add sugar, drain orange peal water and mix with arrowroot when cooled to dissolve, add the blueberries and stir until set a few minutes.
Make a well in the middle of the pastry flour, mix in by hand or wooden spoon: the butter, egg yolks and sugar until it forms a soft dough. Chill. Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks and softened rind in a food processor, add egg and rind mixture with flour and sugar to sour cream and cook together over a low flame.
Roll out chilled tart dough, cut with large round cookie cutter and place in mini-tartlet pan, fluting edges. Bake 12 min. at 350°F, chilling first for best results. Place Pastry cream in cooled tart shell, fresh blueberries and blueberry sauce on top, chill before serving. Will hold at room temperature.