Chef Chuck's Blueberry Torta

Torta ai mirtilli

I enjoy this refreshing Blueberry Torta after dinner or even with Sunday morning coffee. This fresh fruit tart is especially delightful when warm, with a hint of cool silky whip cream on top or vanilla ice cream. I have always loved these plump blue beauties and the fact that they're high in Vitamin C is an extra bonus.

Blueberry Torta
Crust

1 1/4 cups flour
1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons butter chilled,
cut in 1/4 inch pieces
5-6 tablespoons cold water

In a food processor pulse flour, sugar and salt to mix. Add butter and mix and add water, 1 tablespoon at a time. Turn on to a floured board knead to form a ball wrap in plastic wrap and refrigerate for 1 hour. Let dough rest on board for 15 minutes and roll out to form pie shell.

Filling

4 cups fresh blueberries or

4 cups frozen blueberries thawed

1/2 cup sugar
1/3 cup flour
1 tablespoon cornstarch

1/2 teaspoon cinnamon

1 teaspoon fresh lemon juice

zest of 1/2 a lemon
1" vanilla bean scraped or
1 teaspoon vanilla
1 tablespoon butter

Gently combine all ingredients and pour in pie shell. Fold over edges of crust and brush with egg whites and sprinkle sugar on top. Bake 400 degrees for 30 minutes. Cool and make whip cream for the topping.

Whip Cream
1/2 cup heavy cream

1 tablespoon powdered sugar

Beat on high till firm peaks form.