1 cup plus 1 tablespoon butter, divided
1 cup sifted confectioners sugar
2 egg yolks, lightly beaten
1 cup ground walnuts or pecans
1 teaspoon grated lemon peel
2-1/4 cups flour
1 teaspoon cinnamon
1/3 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup water
1 pt. blueberries, rinsed
juice of 1/2 lemon
1 egg white, beaten with
1 tablespoon water
Crust
In medium bowl of electric mixer, cream 1 cup butter, adding confectioners sugar gradually. Add egg yolks and mix until well blended; add ground nuts and lemon peel. Sift flour and cinnamon together; add to mixture, beating at low speed. Divide dough into 2 parts, one twice the size of the other. Wrap in plastic wrap and refrigerate for at least 1 hour.
Filling
In medium saucepan, combine sugar, cornstarch and water; add prepared blueberries and cook, stirring gently, until mixture boils and thickens. Remove from heat and add lemon juice and remaining tablespoon butter. Let mixture cool to room temperature.
Remove smaller ball of dough from refrigerator. On well floured surface, roll out to 10 x 5-inch rectangle about 1/4-inch thick. Cut dough lengthwise into 10 strips about 1/4-inch wide. (The dough will be stiff and hard to work. If dough gets too soft, refrigerate 10 minutes.) With long spatula, transfer strips to large plate and place in refrigerator; re chill until firm. Remove larger ball of dough and press into bottom and 1-inch up sides of ungreased 9-inch spring-form pan.
Crust should be about 1/4-inch thick. Place prepared chilled dough strips into lattice work on top of torte, crisscross, trimming off edges. Brush top of dough with egg white mixture. Bake at 375 degrees for 35 to 45 minutes, until lightly browned. Cool on wire rack.
Makes about 12 servings.