You can change this recipe to raspberry or boysenberry or even strawberry in season and it has also worked with thin slices of fresh nectarine.
Line a greased 25 cm pie plate with pastry. Prick the pastry and bake blind with foil and with beans or rice to weigh down the pastry for 25 minutes. Remove the foil and beans/rice and bake for another 5 to 10 minutes until pale golden colour.
In a blender or food processor combine all ingredients except the blueberries.
Place the berries in the tart base – pour the filling over the top. Bake at 180 °C for 30 – 35 minutes or until the filling is set. When cool dust with icing sugar.
Notes: If you are using frozen berries – allow extra cooking time.
If you are using a 23 cm pie plate you will have a little “extra liquid mix” – don’t over fill the pie – just discard that little extra.
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