Summer Blueberry Tart (tarte Aux Myrtilles D’ete)

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

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 Creme Fraiche.