Summer Blueberry Tart

Perfect in the summer, or use frozen blueberries in the winter. posted for zaar world tour. Recipe source is moosewood.

For the pastry crust: stir the flour and sugar together in a mixing bowl.

Cut the chilled butter into small pieces and drop then into the flour.

With your fingers , quickly rub the butter into the flour until it becomes crumbly , or cut in with a pastry cutter.

Whisk together the egg yolk , lemon juice and 1 tbsp water.

Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms.

Be careful not to overwork the dough.

If mixture is too dry , add up to one more tablespoon of water.

On a floured board with a floured rolling pin , roll out dough into large circle.

Gently lift into a 9-10 inch pie plate or tart tin.

Trim the edges , patch any holes , and flute the crust.

Chill for 2 hours.

Preheat oven to 375f.

Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.

Bake for 15 minutes.

Remove the crust from the oven and carefully lift out the foil and beans or rice.

Bake for 5 mo.

flour, sugar, butter, egg yolk, fresh lemon juice, cold water, blueberries, water, cornstarch, heavy cream