CORNMEAL CRUST:

Mix all dry ingredients in a food processor and then add the butter and mix until pebbly. Then add water and process until the dough sticks together. Wrap in plastic wrap and chill for about an hour. Roll out the dough between two sheets of wax or parchment paper and lay it in a tart pan, ideally lined with parchment paper. Trim edges, doubling over and tidying as necessary. Pre-bake tart shell for about ten minutes at 375ºF. Do not permit to over-brown as the crust will be baked additionally with the topping.

TOPPING:

Beat eggs until light-colored. Gradually beat in sugar until the mixture is slightly thickened. Add the half jar of filling and water, beating until thoroughly mixed. Pour into pre-baked shell. Add blueberries if you like at this point or bake approximately 30 minutes at 350ºF. Filling will rise as it cooks, so do not overfill. Once tart has cooled, arrange fresh or frozen blueberries on top, pressing lightly into the cooked filling. For a “Red, White, & Blue” Dessert: Serve tart on a plate and drizzle Raspberry Coulis on the plate for the “red” decoration. Add a generous squirt of whipped cream –