Here is a great dessert for a crowd or as part of a dessert buffet. It easily serves 10-12 and is simply outstanding. You will need a 9-inch spring form pan and it can be made at least 2 days ahead and kept covered in the refrigerator. You will be left with 4 egg whites that you can use for an egg white omelet when you get back to dieting!
BLUEBERRY SOUR CREAM TORTE
1 3/4-Cups all-purpose flour
1 1/2 sticks cold butter, cut in pieces (12 tablespoons)
2 egg yolks
4-cups blueberries (I have used flash frozen blueberries in the winter but prefer fresh)
1/4-cup quick-cooking tapioca (Minute brand found in Jell-O/Pudding section)
1/2-teaspoon grated lemon peel
3/4-teaspoon ground cinnamon
1/8-teaspoon ground nutmeg
Sour Cream Topping
2 egg yolks
2 Cups sour cream
1 1/2-teaspoons real vanilla extract
Put the flour, sugar, and salt in the bowl of a food processor with the metal blade. Add cold cut up butter and pulse until crumbly. Add egg yolks and pulse until dough holds together and forms a ball. Take two thirds of the dough and press onto the bottom of the 9-inch spring form pan. Bake at 400° for 12-15 minutes, remove from the oven and cool. NOW take the remaining dough and press about an inch and a half up the sides; you may not use up all the dough. If you have over worked the dough and it is too soft/warm just refrigerate for a few minutes. You might find it a help to press the dough into the pan with the bottom of a measuring cup. Set pan aside and make blueberry filling.
In a medium saucepan combine all “filling” ingredients, let stand 15 minutes to start the juices flowing and then cook on medium heat, stirring until mixture reaches a full rolling boil. Remove from heat, cool slightly and pour into pastry. Mix all the topping ingredients and SPOON over blueberries. Spread gently with the back of a spoon to cover the berry mixture as much as possible. Bake at 350° for 45 minutes. Cool completely, run a knife around the edges or easy removal when chilled and ready to serve.
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