Blueberry Tart

I loved making this tart with local Michigan blueberries! It was so much simpler than I imagined it would be and tasted great. I used lemon juice and zest instead of the listed orange, but it came out just a little too tart so I suggest sticking to orange.
Adapted from a recipe by Noelle from An Opera Singer in the Kitchen.

Servings: 8-10 in an 11" diameter pie plate
Total time: 45 minutes including initial cooling of filling, plus refrigeration overnight for best results

Ingredients:
Crust
1 1/2 c white whole wheat flour (or whole wheat pastry flour, anything that is relatively light)
1/4 c sugar
1/4 tsp salt
1/4 c margarine
1/4 c shortening (nonhydrogenated with no trans fat is best)
3-4 T cold water

Filling
2/3 c sugar
3 T cornstarch
1/4 tsp salt
1/2 tsp cinnamon
2/3 c unsweetened soy milk (use less sugar if you use original or vanilla)
2 1/2 c fresh blueberries, divided + 1 1/2 c for topping (2-3 pints)
1 tsp vanilla extract
2 T margarine
2 tsp orange juice
1 tsp orange zest

Directions:
Preheat oven to 375 degrees Fahrenheit.

Crust
Combine the flour, sugar and salt in a food processor. Process just until combined. Add the margarine and shortening. Process a few more seconds until the dough becomes crumbly. Add the water and mix until the dough comes together. Press into a sprayed 11" pie plate using a fork and bake for about 20 minutes or until the crust is golden brown. Move onto the filling while the crust is baking. Once it has finished, let it completely cool, about 20 minutes.

Filling
In a small saucepan, combine sugar, cornstarch, salt, and cinnamon. Then stir in the soy milk and 1 1/2 c of blueberries. Bring to a boil. Using a potato masher, smash about half of the blueberries. Stir constantly until the mixture thickens in a few minutes. Remove from the heat and stir in the vanilla, margarine, orange juice and zest. Cool by placing the saucepan in a large bowl filled with ice water. Be care not to submerge. Stir every few minutes. Once it has cooled, stir in another 1 c blueberries.

Assembly
Once both the crust and filling have cooled, pour the filling into the crust and smooth it out. Top with the remaining 1 1/2 c blueberries so that it is almost completely covered. If you can stand the wait, refrigerate for several hours or overnight.

Cooking the filling

Baked crust

Cooled filling

Filled crust

Completed tart!