Categories: cheesecake, cobbler, pie, tart

Ingredients

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 1/2 cups half-and-half
• 2 large eggs
• 1 tsp. vanilla extract
• 1 baked (9-inch) pastry shell
• 1 1/2 cups fresh blueberries
• 2/3 cup sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. strawberry gelatin
• 2/3 cup water
• 3 pints fresh strawberries
• Garnish: fresh mint sprigs

Directions

1. Combine 1/2 cup sugar and flour in a heavy saucepan;; gradually whisk in half-and-half and eggs. Bring to a boil over medium heat, whisking constantly; boil 1 minutes or until thickened. Add vanilla, cool.
2. Spoon custard mixture into baked pastry shell.
3. Arrange blueberries over custard mixture.
4. Combine 2/3 cup sugar, cornstarch, and gelatin in a saucepan; gradually stir in 2/3 cup water. Bring to a boil, stirring constantly; boil 1 minutes. Pour half of mixture over blueberries. Chill 30 minute or until set.
5. Arrange strawberries over blueberries; drizzle with remaining gelatin mixture. Chill until set. Garnish, if desired.

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