Karen MacInerney wrote on 04 Nov 2005 in rec.food.cooking

> Good.
>
> I know where to send my recipe for haggis, then.
>
> (Uh oh. Have I just started another thread?)
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur, and culinary mystery author
>
>


@@@ Now You're Cooking! Export Format @@@

BlueBerry Tart

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well).
Pour into pie Crust.

Place tart on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.
Cool for at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Contributor: "The Short-Cut Cook" by Jacque Pepin page 247



** Exported from Now You're Cooking! v5.70 **


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.