It is blueberry season again!
This would have been great for Easter if I had thought of it. A friend called and ask if I could make her a quick, pretty and unusual dessert. What the hick! See how I've cleaned up my language. Do I look like the local bakery? Of course I made it because I wanted to try this recipe. Plus I didn't need to make the twenty mile round trip to the grocery for any ingredients.
I will give you the Tart Shell recipe as a separate post. It's nice to have one on hand in the freezer. Sometimes I do and sometimes I don't.
Blueberry Custard Tart
Makes One 9-inch tart
Tart Pastry (separate post following)
1 pint (2-cups) blueberries or huckleberries
1 tablespoon flour
3 tablespoons unsulfured molasses
1 teaspoon finely grated lemon zest
2/3 cup sour cream or creme fraiche
1/2 teaspoon vanilla
1/8 teaspoon grated nutmeg
Line a 9-inch tart pan with the tart pastry and freeze it until it's hard. Preheat the oven to 425 degrees F. Set the frozen shell on a sheet pan and bake until lightly browned, about 25 minutes.
Sort through the berries and remove any stems or badly bruised fruits. Toss them with the flour, molasses, and lemon zest and arrange them loosely over the bottom of the tart shell. Mix the remaining ingredients together and pour over the berries. Bake until the custard is browned and puffed, about 35 minutes. Let cool before serving.