Blueberry Clafoutis Tart

One of my family's favorites.   Perfect dessert or breakfast treat during blueberry season in NJ. 

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Ingredients:
For the Pastry: 
1 ½ cups of all-purpose flour      
¾ tsp salt
1 tsp sugar
½ cup butter, softened
1 large egg
1 tbsp milk
 
For the Filling:
6 large eggs
1 cup sugar
1 ½ cups milk
½ cup sour cream
1 ½ tsps. Vanilla
1 pint blueberries
Confectioners’ sugar
 
Directions:
Pastry Dough:

1.  In a medium bowl, stir flour, salt and sugar with a fork.  Cut butter into the flour mixture(you can use food processor pulse setting or pastry blender) until mixture resembles coarse crumbs.  In a separate cup/bowl, beat egg and milk until well blended; add flour mixture and mix lightly until the dough holds together.   Shape dough into a ball, wrap with plastic wrap.  Refrigerate for 1 hour. 
2. On a lightly floured surface with a floured rolling pin, roll out dough into a round about 1 inch larger than the 12 inch quiche dish.  Ease dough into the dish.  Line evenly and trim the edge.  Prick the tard shell in a bunch of places to avoid puffing during baking.  Place tart in freezer for 15 minutes.  
3. Preheat oven to 425 degrees.  Line tart shell with foil and evenly spread dry beans or pie weights over the foil. 
4. Bake tart shell for 20 minutes or so.  Remove beans or weights and foil.  Bake 3 to 4 minutes without the cover until lightly browned and no longer raw and soft. 

Filling:

1. In a large bowl using a mixer on high speed, beat eggs and sugar until very thick.  Gradually beat in milk, sour cream and vanilla until well blended
2. Sprinkle 1.2 pint of blueberries into the warm tart shell. Pour egg mixture over blueberries. 
3. Bake 35 minutes or until filling is set and edge of crust is golden brown.  Cover with foil after 20 minutes to prevent over browning.
4. Cool tart on a wire rack.

 
To serve, top tart with remaining blueberries and lightly dust with confectioners’ sugar