Summer Blueberry Tart (tarte Aux Myrtilles D’

FILLING
5 c Fresh or frozen blueberries
2 tb -Water
1/3 c Sugar
1 tb Cornstarch; dissolved in:
2 ts -Water

OPTIONAL
1/2 pt Heavy cream; whipped

FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl.
Cut the chilled butter into small pieces and drop into the flour. With your
fingers, lightly and quickly rub the butter and flour together until the
mixture becomes crumbly, or cut it in with a knife or pastry cutter. Whisk
together the egg yolk, lemon juice, and 1 tablespoon of water. Sprinkle the
liquid over the butter-flour mixture and continue to stir or rub this
mixture between your fingers until a ball of dough forms. Be careful not to
overwork the dough. If the mixture is crumbly, add up to one more
tablespoon water, sprinkling it over the dough and lightly kneading it into
a ball. On a floured board and with a floured rolling pin, roll out the
dough into a large circle. Gently lift it into a 9- or 10-inch pie plate or
tart tin. Patch any holes in the crust with bits of dough and trim the
edges. Flute the crust. Chill for 2 hours. Preheat the oven to 375 F. Place
a sheet of aluminum foil in the bottom of the crust and fill it with dried
beans or rice to weigh it down during baking. Bake for 15 minutes. Remove
the crust from the oven and carefully lift out the foil and beans. Bake for
5 minutes more. Cool. TO MAKE THE FILLING, heat in a small saucepan 2 cups
of the blueberries, 2 tablespoons of water, and the sugar. Crush a few
berries with a spoon to release the juice. When the berries have softened
and become juicy, add the cornstarch mixture. Simmer on low heat for about
10 minutes, stirring occasionally, until the mixture thickens. Remove it
from the heat and fold in one more cup of blueberries. Pour the berry
mixture into the baked pie shell. Top with remaining 2 cups blueberries.
Cool for at least one hour. Serve plain or topped with fresh whipped cream,
if desired, or sweetened Cr?me Fra?che.