Summertime Blueberry Tart

Prep: 15 min.
Bake: 75 min.
Chill: 120 min.
Cool: 45 min.

Crust Ingredients:
3/4 c butter
2 T. sugar
1 1/2 c flour
1 egg yolk
1/8 tsp salt

Filling Ingredients:
1/2 c sugar
1 c sour cream (regular, light or no-fat)
1/2 c butter, melted
3 egg yolks
2 T flour
1 T buttermilk or milk
1 T lemon juice
1 tsp vanilla
1 pint (2 cups) fresh blueberries, reserve 1 Tablespoon

Misc. Ingredients:
Whipped cream, if desired

Instructions:
In large mixer bowl combine 3/4 c butter and 2 T sugar. Beat at medium speed, scraping bowl often, until well mixed (1-2 min.). Add 1 1/2 C flour, 1 egg yolk and salt. Continue beating just until mixture begins to form a ball (1-2 min.). Form dough into a ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. (I only refrigerate for 1 hour or the dough gets too hard to handle.)

Heat oven to 350 degrees. On a lightly floured surface roll dough out into an 11 inch circle (Instead of rolling dough, I pat into a pie pan). Place in a 9 inch pie pan. (Prick well. Use pie weights if you have them -- crust wants to puff and shrink in the worst way.) Bake for 20-23 min or until crust is very lightly browned. Cool completely (1 hour).

Meanwhile, in a 5-cup blender container combine all filling ingredients except blueberries. Cover; blend at high speed until smooth (1 min.). Place blueberries on bottom of pre-baked crust. Pour filling over blueberries. Cover edge of crust with foil to prevent over-browning. Bake for 55-65 min. or until filling is set. Cool completely. Cover; refrigerate until ready to serve. Garnish with whipped cream and reserved blueberries.

12 delicious servings.