cziga, Can't tell. What happened at the apical end of that stem was aberrant growth. But it could have happened because of a very limited exposure to Round-up or a related herbicide, or to its roots getting hit with a slug of fertilizer. I have seen that symptom followed by RRD on Dr. Huey and on some other climbers. That isn't RSD. As I understand it, RSD is a disease of early spring. For a long time, not much was known, then the folks at UC Davis had a post doc student who was very talented at culturing out and identifying viruses and she worked on RSD and did find that it was a virus. RSD isn't just at the terminal end of a cane, but is all along the cane (and the cane, from the previous years growth is of normal growth...the only thing wierd is the earliest growth from spring.) We have seen RRD in Canada and there's some history of it out on your Great Plains. But RRD is so unmitigatingly ugly...beyond the ugly you've shown there.

I thought it was ne ni mo (long i and long o, with the accent on ni)....will be interesting to see what it is.

Flour is a thickener when baked. For a lower fat and pure blueberry flavor... (though the above sounds delish) blueberries, set aside 1/2 cup fresh or frozen 3 tbsp tapioca juice of half lemon with some fine diced rind, yellow only 1, yup only 1, tbsp honey or maple syrup tsp of fresh thyme pinch of black pepper -let rest for a few hours or overnight in fridge in covered glass container Bake as above, add fresh berries the last 15 min of baking (my crust has butter so that is all the calories we can tolerate, lol)

Jo, what size tart tin are you using? That dough should be good for a 10 or 11 inch tart pan. So if you are using an 8 inch tart tin, just use a little bit less dough so that the pastry isn't too thick. If you are already using a larger tin, than just try baking the crust a little bit longer before adding the filling. I hope that helps. Ann