Maine Blueberry Tart


Yields: 12 Servings
Bake Time: 20 Minutes
Total Time: 45 Minutes, Plus Cooling

1 1/2 cups all-purpose flour
3/4 cup flaked coconut, toasted and chopped
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold margarine or butter (1 stick), cut into small pieces
1 1/2 cups plus 2 tablespoons milk
1 package vanilla-flavor instant pudding and pie filling
for 4 servings
1/2 cup heavy or whipping cream, whipped
1 1/2 pints blueberries

Preheat oven to 375 degrees F. Into bowl, measure flour, coconut, sugar,
and salt. With fingertips, blend in margarine or butter until it resembles
coarse crumbs. With fork, mix in 2 tablespoons milk until moistened. Press
mixture onto bottom and side of an 11" by 1" round tart pan with removable
bottom. With fork, prick tart shell in many places to prevent puffing and
shrinkage during baking.

Bake tart shell 20 to 25 minutes until golden (if pastry puffs up during
baking, gently press it to pan with spoon). Cool tart shell in pan on wire
rack.

When tart shell is cool, carefully remove side of pan. Prepare filling:
In medium bowl, prepare instant pudding as label directs but use only 1
1/2 cups milk. With rubber spatula, fold whipped cream into pudding
mixture; evenly spoon into cooled tart shell. Refrigerate tart at least 15
minutes to set or until ready to serve.

Just before serving, pile blueberries on top of tart.


NUTRITIONAL INFORMATION: (Based on individual serving) Calories: 260
Total Fat: 14 g Saturated Fat: 6 g Cholesterol: 18 mg a¢
Sodium: 215 mg Carbohydrates: 31 g Protein: 3 g



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