Blueberry Tart

Pate Sucree

2 1/3 cups AP flour
1/3 cup sugar 

8 ounces sweet butter-chilled and cut into pieces

 2 yolks

 2 Tbs. heavy cream

Blueberry Tart Filling

6 cups fresh blueberries
3/4 sugar (use less if the berries are very ripe and sweet)
pinch of salt
1/2 cup flour or cornstarch
zest and juice of 1 lemon

 Détrempe the flour, salt and butter in a food processor until it resembles fine meal. Whisk yolks and cream together and pour through the chute of the food processor until a ball forms. Remove from machine, cut in half wrap, chill for about 20 minutes, and use as needed. This makes 2 crusts. I freeze one as it keep about 6 months frozen. 

When you are ready remove the dough you are using from the fridge and roll out to fit a 10 inch tart pan. Gently line your tart pan with the dough making sure it is fitted snugly into the fluted sides. Place in the fridge while you assemble the filling. If you are feeling lazy, you can use instead: 1 frozen pie pastry-thawed to room temp

Place the pie pastry in a 10"x1" tart pan. Press into place and put the pastry in the fridge to keep it safe.

In a bowl mix the sugar, salt, flour, and lemon zest.  Take 2 cups of the blueberries and lemon juice, and pulse then in a blender. mix the pureed berries into the dry ingredient. Add 2 cups of whole blue berries. Fill the tart shell with the blueberry mix.

Top with the remaining whole berries and bake at 350F for 50-60 minutes. 325F for 40-45 if you are using a convection oven. Allow the tart to cool slightly before serving.