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.