Name: Berry and criss-cross pastry tart
Total time: 1 h 25 min
Yield: 1
Cuisine: American, North America
Ingredients: 2.333 cups All purpose flour; 0.667 cups butter; 1 pinch salt; water; 5.333 cups Blueberries; 6 tablespoons sugar; 3 tablespoons Corn starch; 1 Orange finely grated zest; 1 tablespoon butter; powdered sugar

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Difficulty:	moderate
Preparation:	55 min
Ready in:	85 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	262 kcal	(13%)
Protein	3 g	(6%)
Fat	12 g	(15%)
Carbohydrates	37 g	(14%)
Added Sugar	6 g	(7%)
Roughage	2 g	(7%)
Vitamin A	102.33 µg	(13%)
Vitamin D	0 µg	(0%)
Vitamin E	0.77 mg	(6%)
Vitamin B1	0.23 mg	(21%)
Vitamin B2	0.16 mg	(11%)
Niacin	2.34 mg	(15%)
Vitamin B6	0.05 mg	(4%)
Folate	52.11 µg	(26%)
Pantothenic Acid	0.23 mg	(4%)
Biotin	0.36 µg	(1%)
Vitamin B12	0.02 µg	(1%)
Vitamin C	12.19 mg	(15%)
Potassium	99.95 mg	(5%)
Calcium	15.5 mg	(2%)
Magnesium	10.73 mg	(3%)
Iron	1.34 mg	(10%)
Iodine	0 µg	(0%)
Zinc	0.3 mg	(3%)
Saturates	7 g
Uric Acid	0 g
Cholesterol	29.7 mg

Recipe Development: EAT SMARTER

Ingredients

For cake

For the pastry

0.58 cups	All purpose flour
⅙ cups	butter
¼ pinches	salt
	water

For the filling

1 ⅓ cups	Blueberries
1 ½ tablespoons	sugar
¾ tablespoons	Corn starch
¼	Oranges finely grated zest
¼ tablespoons	butter

To decorate

powdered sugar

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Criss-cross Berry Tart

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Directions

1 For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add water until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

2 Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 1 l | 2 pint pie dish.

3 Roll out 2/3 of the pastry on a lightly floured surface and use to line the pie dish.

4 For the filling: mix together all the ingredients except the butter. Spoon into the pastry case and dot with butter.

5 Roll out the remaining pastry and cut into even strips.

6 Place the pastry strips on top of the filling to form a lattice.

7 Bake for about 30 minutes until the pastry is golden. Sift over a little icing sugar just before serving.

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