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1
To make crust: In a mixer, cream butter and sugar together until smooth and fluffy.
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2
Mix in yolks, vanilla and salt.
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3
Add flour all at once and mix just to combine.
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4
Add cream or milk and mix just until smooth.
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5
Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate, at least 1 hour or overnight.
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6
On a floured surface, roll dough into a circle to fit a 10-inch tart pan.
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7
Transfer to pan and lightly press in, making sure dough rises about 1/4 inch above rim.
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8
Refrigerate in pan 1 hour.
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9
Preheat oven to 350 degrees.
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10
Bake until barely golden, about 30 minutes.
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11
Check halfway through baking and prick any bubbles with a sharp knife.
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12
Let cool to room temperature.
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13
To make filling: whisk together sugar and cornstarch to remove any lumps.
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14
Whisk in egg, yolks, melted butter, buttermilk, vanilla or vanilla scrapings, salt and nutmeg, and pour into tart shell.
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15
Sprinkle surface evenly with 1 1/2 cups blueberries.
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16
Heat oven to 350 degrees.
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17
Bake tart until surface is barely golden and still wobbly in the center, 35 to 45 minutes.
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18
Remove and let cool to room temperature.
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19
Serve at room temperature or lightly chilled, with a dollop of whipped cream (if using) and remaining blueberries scattered over each serving.
