Blueberry Tart (La Tarte aux Myrtilles)

Chef Paul's La Petite France, 1975

1 1⁄2 hours — 1 9-inch tart

Ingredients

1 1⁄2	cup	all purpose flour
1⁄4	cup	butter
1⁄4	cup	shortening
1⁄8	teaspoon	salt
1⁄2	cup	cold water
1	tablespoon	butter to grease pie pan
1	pound	blueberries
1⁄2	cup	sugar
1	cup	milk
4		eggs
1	teaspoon	vanilla extract

Instructions

For the crust:
Mix the flour and salt together in a large bowl. Cut in the shortening and butter until the mixture is like a coarse meal. Add the water and mix until the pastry forms a ball. Let it rest about 15 minutes. Roll the pastry out on a floured board to fit a 9" pie or tart pan.

For the filling:
Heat oven to 400F.

Carefully wash and dry the blueberries. Do not pinch or mash the berries. Fill the bottom of the crust with blueberries.

In a bowl mix the milk, eggs, sugar and vanilla. Pour this mixture over the blueberries.

Bake in 400F oven for 1 hour.