A blueberry tart recipe from Alsace made with lots of blueberries and filled with a creamy custard.
2 pints of blueberries, picked over
1/4 cup (or more) superfine sugar
2 Tablespoons flour
1/2 cup cream (or creme fraiche)
1 refrigerated or home made pie crust
To garnish: confectioner's sugar
1. Line a tart pan with a removable bottom with the pastry. Place in the refrigerator to chill about 30 minutes.
2. In the meantime, pick over the blueberries, removing any stems or squished berries.
Taste the berries and toss with a little sugar if you think they need some additional sweetness.
3. Place a dark baking sheet in the oven and preheat it, along with the oven, to 400F.
4. Remove the tart pan from the fridge and mound the berris into the pan. Place the tart on the baking sheet and bake for 20 minutes.
5. While the berries are cooking. Whisk together the eggs, sugar, flour and cream.
6. Remove the berries from the oven. If they have produced a lot of juice, blot the top of the tart with some paper towels to remove as much of the juice as possible.
7. Using a ladle or a large spoon, spoon the egg mixture over the berries.
8. Reduce the oven temperature to 350F. Place the tart back on the preheat pan and bake for an additional 20 minutes.
Allow the tart to cool for about 30 minutes. Dust with confectioner's sugar, cut into slices and serve accompanied by ice cream or creme fraiche.