Blueberry Custard Tart

It is blueberry season, and time to think of muffins and pies, jam and tarts. It's so nice to know that these delicious little globes are very healthy to eat. A favorite blueberry dessert is a tart from Deborah Madison's Vegetarian Cooking for Everyone. It is very rich, but not overly sweet, using only 3 tablespoons of molasses, so the taste of the berries stands out. You first pre-bake a buttery shell, then line it with berries and add the custard, made with sour cream.

For the 9 inch tart shell
1 cup plus 2 Tbs flour
1/4 teas salt
1 Tbs sugar
5 Tbs chilled butter, cut into small pieces
A mixture of 1/2 teas vanilla and 3 Tbs water

1. Stir flour, salt and sugar together in a bowl, then work in the butter using two knives, your fingers, or a dough cutter until it is in fine crumbs. Mix in enough vanilla water for the dough to pull together. Wrap in plastic wrap and put in the refrigerator for 15 minutes.
2. Roll the dough into a 9 inch circle and set in pan. Using the hell of your palm, press the dough up the sides. Move longer pieces as needed to fill thin areas. The sides should be thinner at the bottom and rise slightly above the pan, which helps for shrinkage when it's baked. 
3. Place tart shell in the freezer to harden.
4. Preheat oven to 400º. Put frozen shell on a sheet pan and bake until set and starting to color, about 10 minutes. Prick any large bubbles that occur while baking with the tip of a knife. 

For the filling
1 pint blueberries
1 Tbs flour
3 Tbs unsulfured molasses
1 teas finely grated lemon rind
1 egg
2/3 cup sour cream or creme fraiche
1/2 teas vanilla
1/8 teas nutmeg

1. Toss berries with the flour, molasses, and lemon zest and arrange them loosely over the bottom of the pre-baked shell. Mix the remaining ingredients together and pour over berries. 
2. Preheat oven to 425º. Bake until custard is browned and puffed, about 35 minutes. Let cool before serving to grateful guests, or to yourself and your family!