Directions:
- In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.
- In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping.
- Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream. Yield: 14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.1 Kcal (1792 kJ) | ||
| Calories from fat | 89.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 26.54mg | 9% | |
| Sodium | 5.99mg | 0% | |
| Potassium | 59.21mg | 1% | |
| Total Carbs | 78.85g | 26% | |
| Sugars | 28.6g | 114% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 237.44 Kcal (994 kJ) | ||
| Calories from fat | 49.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 15% | |
|---|---|---|---|
| Cholesterol | 14.72mg | 9% | |
| Sodium | 3.32mg | 0% | |
| Potassium | 32.84mg | 1% | |
| Total Carbs | 43.73g | 26% | |
| Sugars | 15.86g | 114% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 2.3g | 8% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 12% | |
| Calcium | 10.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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