For the pastry: 1¼ cups flour 6 tbsp butter 1 tbsp sugar ¼ tsp salt 1 egg yolk ¼ cup ice water For the filling: 2 vanilla cookies, crumbled, or 2 tbsp fine semolina 1 pound blueberries 2 eggs ½ cup sugar ¼ cup crème fraîche 1. In a bowl, mix all pastry ingredients, forming a smooth dough. Cover with plastic wrap and refrigerate for 1 hour. 2. Preheat oven to 400°F. 3. Roll out the dough and line a
buttered, floured tart mould. 4. Sprinkle the bottom with cookie crumbs or semolina. Spread blueberries on top. Bake for 20 minutes. 5. In a bowl beat eggs with sugar and crème fraîche. Remove tart from oven and pour mixture over blueberries. Continue baking for another 15-20 minutes. Serve.
Recipe and photograph taken from French Country Cooking by Françoise Branget. Arcade Publishing, $24.99, paperback