Put 1 1/4 cup of flour, 4 oz butter, one egg yolk, and a pinch of salt and sugar into a food processor. Pulse quickly, stop, and then pulse again while adding a small glass of water. Now prepare a removable bottomed tart pan by coating the bottom with a little butter and flour. Roll the dough on a flat surface and then place in the pan, forming a crust around the edge. Cover and put in the fridge for an hour to rest. Then prick the piecrust with a fork 6-8 times, and place parchment baking paper in the bottom. Put some weight at the bottom (could be rice or beans) then put into a 375 degree oven for 30 minutes. Remove when the crust is brown. Then crush 1/4 cup of walnuts and mix with 1 egg and 1/4 cup of light cream. Pour on the bottom of the tart and place 1 1/2 pints of blueberries on top. Put back in the oven at 375 degrees for 20 minutes. Serve at room temperature. Whipped or heavy cream accompanies the tart nicely.

« Back to Recipes | Leave a Reply