First Asparagus (but I'm really talking about the excellent blueberry tart) UPDATED with recipe

My photos are of the first asparagus are very poor (I'm battling a general streak of incompetence right now - or apathy or something).  The blueberry tart outshone everything.  But trust me:  we ate the first asparagus for supper tonight and it was good.

supper tonight:sesame noodles with asparagus, carrots, and cabbage
hot & sour soup
extra-special blueberry tart

Our version of sesame noodles is cold noodles with veggies like cucumber, purple cabbage, shredded carrots, and scallions. Plus a peanut dressing, sesame seeds, and an herb like cilantro or Thai basil. 

Now.  Blueberry Tart. 

My co-worker Tina made this recently for her birthday and very kindly saved a piece especially for me.   I requested the recipe even before I ate a bite, because I am a one-trick pony with my frozen blueberries (these excellent muffins).  That is lame. 

The tart is a standard berry tart, but with fresh ginger, mint, and lime juice added and WOW.  It's a great complement to the blueberries. 

We all loved it.  My husband was sneaking bites off Ben's plate.  I guarded the other half of the tart for supper with my sister tomorrow night (better be prompt, Mel!).

Ok, here's the recipe (I was upstairs and the recipe was downstairs last night).

Blueberry & Ginger Tart

from a page of Taste of Home from Tina (modified by me)

I made this using my shortbread crust recipe and a leftover cup of pie crumbs in my freezer from a pie I can't recall.  My crust has 2 Tbsp. of sugar compared to the 3/4 cup sugar called for here.  We thought the balance of sweetness the way I made it was just right.  Also, I would include a little (maybe 1 tsp.?) lime zest in the filling.

Make a tart crust.  Cut together:

1 3/4 cups flour (I used about half whole wheat pastry flour)

3/4 cup brown sugar

3/4 cup cold butter

pinch of salt

Remove 1 cup.  Set it aside for topping.  To the remainder, add:

1 Tbsp. fresh lime juice

Press this mixture into a 10 or 11" tart pan (removable sides are optional).  Set crust aside.

In a mixing bowl, mix:

3 1/2 cups fresh or frozen blueberries, thawed

2/3 cup sugar

4 tsp. cornstarch

1 Tbsp. fresh lime juice

1 1/2 tsp. minced fresh ginger

2 tsp. minced fresh mint leaves

Transfer blueberry mixture to crust.  Spread around evenly.  Sprinkle reserved crumbs on top, leaving a 1" border around edges.  Bake at 400 F for 40-45 minutes, until blueberry filling is bubbling and crust is browned.  Serve warm or cooled, not hot.