Tarte aux Myrtilles

I made a Blueberry Tart to take to BIL's house last night and thought I'd share it with you. Well, not exactly share it with you because we ate every last bite of it, but at least you can see how I made it.

First preheat the oven to 300 degrees and collect all the ingredients:

flour, sugar, lemons, eggs, butter, blueberries.

You will also need a tart pan with removable bottom.

PATE BRISEE

Dump the flour and sugar in a bowl.

Cut the butter into pieces and blend it

into the flour with your fingers.

Blend it until it looks like this.

Then crack the egg into it

and blend it with a fork.

When it will hold together

make it into a ball with your

hands.

Now pat it into the tart pan.
Try to make it an even 1/4"
thickness all around.

Press it up the sides but
don't worry about keeping
it even.

Trim it off even with the
top of the pan.

Save the leftover dough.
Prick the bottom
all over with a fork. Bake

for 30-40 min.

BUERRE AU CITRON

Melt the butter over low heat.

Add the lemon zest,
lemon juice, and sugar.

Whisk in the eggs and cook over
low heat for approximately 20
minutes.

When sauce thickens remove
from heat and cool in frige.

Here's the crust, done and cooled.

Remove the ring from the pan.
Put the crust on a pretty plate.
Pour in the lemon butter and
smooth the top.






Heap the blueberries on top.








Dust it with powdered sugar.

The sweet lemony custard is a perfect base for the tart berries.It seems like a lot of work, but it's absolutely heavenly.Try it, you won't be disappointed.