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    Source of Recipe


    1 cup all-purpose flour
    2 tablespoons sugar
    1 stick (1/2 cup) cold unsalted butter, cut into bits

    1 cup sugar
    2 tablespoons all-purpose flour
    1/4 teaspoon cinnamon
    a pinch of freshly grated nutmeg
    3 cups blueberries, picked over

    1 1/4 cups blueberries, picked over
    vanilla ice cream as an accompaniment if desired

    In a bowl stir together the flour, the sugar, and a pinch of salt,
    add the butter and blend the mixture until it resembles coarse
    meal. Add 1 1/2 tablespoons cold water, toss the mixture until
    the water is incorporated, and form the dough into a ball. (The
    dough will be slightly soft.) With well floured hands press the
    dough evenly into the bottom and up the sides of a 9-inch tart pan
    with a removable fluted rim.

    In a large bowl stir together the sugar, the flour, the cinnamon,
    and the nutmeg, add the blueberries, and toss the mixture lightly.

    Pour the blueberry filling into the shell, distributing it evenly,
    and bake the tart in the middle of a preheated 400 degree F oven
    for 50 minutes, or until the filling is bubbling and the shell is
    golden brown. Let the tart cool on a rack for 5 minutes, arrange
    the blueberries evenly over the filling and let the tart cool
    completely. Serve the tart with the vanilla ice cream if desired




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