Blueberry Tart

° Serves 6

You can make your own pie shell for this tart, but if you have a packaged frozen pie shell in your freezer, you can assemble this dessert in a few minutes. Bake it ahead—it is best served at room temperature, with a garnish of sour cream.

Fresh blueberries would be good here, but packaged IQF (Individually Quick Frozen) berries, which are unsweetened, work very well.

• ¾ cup pecan pieces
• ¾ cup sugar
• 3 tablespoons all-purpose flour
• One 1-pound bag frozen unsweetened blueberries (preferably small wild berries)
• One 9-inch frozen pie shell
• 1 cup sour cream, for garnish

Preheat the oven to 400 degrees. Place the pecan pieces, sugar, and flour in a food processor and process to a powder. Combine with the frozen berries in a bowl and pour into the frozen pie shell.

Place the tart on a cookie sheet and bake for 50 to 60 minutes, until the dough is well cooked and the filling is lightly browned on top. Cool for at least 1 hour before serving.

To serve, cut the tart into wedges and garnish with the sour cream.

You can assemble this tart and put it in the oven while the berries and the pie shell are still frozen.