Blueberry Torta

The drizzle of honey over the top of this torta tells us it's Italian inspired, though blueberries are a North American crop. We are happy to use those nutritious blueberries.

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter softened
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon fresh lemon juice
• 3 eggs
• 1/2 cup apricot preserves
• 1/2 cup raspberry preserves
• 1 teaspoon vanilla extract
• 4 cups blueberries
• 1 teaspoon honey
• Powdered sugar to garnish
• 1 mint sprig to garnish

METHOD

Combine flour, sugar, butter, lemon peel, lemon juice and eggs. Mix until ingredients gather into a dough. Working on a lightly floured surface, knead until dough holds together and is pliable, about 3 minutes. Shape into a ball, wrap in plastic, and refrigerate about 20 minutes or until firm.

Heat oven to 350 F. Lightly grease and flour an 11-inch round tart pan with removable bottom.

Roll out dough and place evenly in pan. Remove a small piece of dough from edge, roll into a ball, and use to gently push dough into fluted edges. Bake in preheated 350 F oven, about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack, about 30 minutes.

Heat apricot and raspberry preserves in small saucepan over low heat, stirring frequently, until melted. Stir in vanilla. Remove from heat and let cool slightly, then spread over crust. Pour in blueberries, spreading evenly in shell. Drizzle with honey, and sprinkle with powdered sugar. Place mint sprig in center of cake to garnish.

Contributor: Geraldine Minne

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recipe from www.inmamaskitchen.com

 

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