Summer Blueberry Tart (tarte Aux Myrtilles D’

-PATE BRISEE-
1 1/2 c Unbleached white flour
2 tb Sugar
1/2 c Butter; chilled
— cut into small pieces
1 Egg yolk
1 tb Fresh lemon juice
1 tb -Cold water, more if needed

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.

Yields
8 Servings