CREAMY WILD BLUEBERRY TART

FOR THE CRUST:
Prepared frozen rolled pie crust or your favorite single-crust recipe
FOR THE TOPPING:
5 cups frozen or fresh wild blueberries
3/4 cup sugar
3 tbsp cornstarch
1 1/2 tbsp lemon juice
1 cup low-fat sour cream
1/2 cup thinly sliced roasted almonds (optional, for garnish)

Roll out dough on floured work surface and press into a tart pan. Prick crust thoroughly all over, including sides, with a fork and bake at 400 degrees Ffor 5 to 10 minutes until golden.

In a saucepan, combine berries with sugar over very low heat. Frozen berries will thaw and sugar will melt.

Combine cornstarch with small amount of water to make a slurry and add to berry mixture. Stir thoroughly to evenly blend cornstarch mixture. Cook until thickened and sauce is clear, three to five minutes. Remove from heat and let cool to room temperature.

Stir in lemon juice and fold in cream. Pour mixture into cooled tart crust and refrigerate for at least an hour.

Serve chilled. Sprinkle with toasted almonds, if desired, before serving.

Makes 8 servings
Source: Wild Blueberry Association of North America