Fresh Blueberry Tart

Only in the summer when blueberries are at their peak would I even consider cooking them.  Normally, they're devoured so quickly at our house that they don't last long enough to be baked into anything.  This recipe was given to me by my friend, Barb Benn, and it combines fresh blueberries with cooked blueberries for the best taste. It's also simple enough to make again and again.

Fresh Blueberry Tart
Serves 8
Adapted from a recipe from Barb Benn

Crust:
1 cup flour
2 Tblsp sugar
1 stick cold unsalted butter, cut into bits
1/4 tsp salt
1 Tblsp vodka

Filling:
2/3 cup sugar
2 tsp flour
1/4 tsp cinnamon
pinch of nutmeg
4 1/4 cups fresh blueberries, rinsed and drained

Whipped Cream:
1 cup heavy whipping cream
1/2 tsp vanilla extract
1/2 cup powdered sugar

To make the crust: In a medium bowl combine flour, sugar, salt and butter with a pastry blender or a fork until the mixture resembles coarse crumbs.  Add the vodka to the dough and toss with a fork.  Press the dough evenly into a 9" tart pan with a removable bottom. (You can cut a circle of parchment to fit the bottom of the tart pan for easier removal.)

Preheat the oven to 400 degrees.  Whisk together sugar, flour, cinnamon and nutmeg.  Add 3 cups blueberries and combine well.  Pour the mixture into the crust and make sure the sugar is evenly spread out. Place the tart pan on a cookie sheet (to protect from spillovers) and bake for 45 minutes.

Let tart cool on a rack for 5 minutes. Arrange the remaining 1 1/4 cup blueberries over the top while still warm.  In a small chilled bowl beat together the cream, vanilla and powdered sugar until soft peaks form.

Serve the tart with a sprig of mint and top each slice with a dollop of whipped cream.