2016 Blueberry Bake Off Honorable Mention: Sandy O’Connor
Ingredients
Shortbread:
- 2 cup salted butter
- 2 1/ 2 cups unbleached flour
- 3/ 4 cup sugar
- 1/2 cup rice flour
- 1 ½ oz. crystallized ginger (grated)*
Directions
Preheat oven to 325 F.
Beat butter (slightly softened) and sugar to cream. Knead flour and rice flour into mixture. Press into a 9” pie plate. Bake approximately 45 minutes until edges brown. Remove from oven and cover edges with ring of foil. Continue baking for another 45 minutes. Let cool.
Ingredients
Blueberry Topping:
- 4 cups fresh blueberries
- 1 tablespoon fresh lime juice
- 3 tablespoons sugar
- 1 ½ oz. crystallized ginger (grated)*
Directions
Gently mix all ingredients in saucepan over low to medium heat until berries start to pop (around 3 minutes). Cool and fill tart with mixture.
Optional: Serve with fresh whipped cream or ice cream.
* Easier to grate crystallized ginger if you put it in the freezer.
2016 Blueberry Bake Off Honorable Mention: Sandy O’Connor
Ingredients
Shortbread:
- 2 cup salted butter
- 2 1/ 2 cups unbleached flour
- 3/ 4 cup sugar
- 1/2 cup rice flour
- 1 ½ oz. crystallized ginger (grated)*
Directions
Preheat oven to 325 F.
Beat butter (slightly softened) and sugar to cream. Knead flour and rice flour into mixture. Press into a 9” pie plate. Bake approximately 45 minutes until edges brown. Remove from oven and cover edges with ring of foil. Continue baking for another 45 minutes. Let cool.
Ingredients
Blueberry Topping:
- 4 cups fresh blueberries
- 1 tablespoon fresh lime juice
- 3 tablespoons sugar
- 1 ½ oz. crystallized ginger (grated)*
Directions
Gently mix all ingredients in saucepan over low to medium heat until berries start to pop (around 3 minutes). Cool and fill tart with mixture.
Optional: Serve with fresh whipped cream or ice cream.
* Easier to grate crystallized ginger if you put it in the freezer.