Blueberry Flan Tart with French Sweet Short Crust Pastry

French Sweet Short Crust Pastry:
5 cups all-purpose flour
1 1/2 cups or 3 sticks butter
2 cups sugar
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 to 2 teaspoons grated lemon peel, optional

Combine flour, sugar and salt. Make a wide will in the center of flour. Cut butter in small cubes and add to well with eggs and vanilla. Add lemon peel, if using. Knead butter and work together with sugar, eggs and flavoring together until crumbly. Work flour from outside in toward the center until all flour has been fully incorporated into butter mixture. Gather dough into ball and knead just until it binds together. Wrap tightly in wax paper and refrigerate for 1 hour.

When ready to use, remove as much dough from refrigerator as needed and rollout, on a cool, lightly floured surface. Work quickly to prevent dough from becoming too soft. Line ungreased tart pan with pastry and bake 10 minutes. When cooled enough, the shell will be ready for filling.

Filling:
4 egg yolks
1 1/2 cups whipping cream
5 ounces sugar
vanilla extract
1 tablespoon cornstarch
lemon juice
2 to 3 tablespoons sifted flour
2 cups fresh NC blueberries

In a large bowl, mix yolks, sugar, cornstarch, and flour until well blended. Add cream and stir until creamy.

Cover the bottom of the pastry shell with blueberries. Pour the cream filling over the berries.

Bake in a 375F preheated oven for 35-40 minutes or until set. Let cool slightly before removing from pan. Dust with confectioner's sugar.

Source: North Carolina Department of Agriculture