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1
Put the flour in a large bowl.
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2
Add the sugar and mix.
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3
Make a well in the center and place the butter and egg yolk in the well.
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4
Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose.
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5
The dough will be crumbly, but when you squeeze a handful, it should hold together.
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6
Sprinkle the dough into a 10-inch pie or tart pan.
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7
Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners.
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8
It should make a clean right angle where the sides meet the bottom.
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9
Chill the crust at least 30 minutes, or covered, up to 3 days.
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10
Heat the oven to 400 degrees.
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11
Bake until light golden brown, 20 to 25 minutes.
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12
Let cool before filling.
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13
Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart.
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14
(You'll need about 1 cup.)
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15
Heat the milk and vanilla bean in a saucepan over medium heat just until it boils.
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16
Immediately turn off the heat and set aside to infuse for 10 minutes.
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17
Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
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18
Whisk the egg yolks and sugar together in a bowl.
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19
Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture.
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20
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon.
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21
At 160 degrees, the mixture will give off a puff of steam.
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22
When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
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23
If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
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24
Run your finger down the back of the spoon.
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25
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.
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26
When it is ready, quickly remove it from the heat.
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27
Meanwhile, fill a large bowl with ice water half way.
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28
Strain the mixture into a medium bowl to smooth it and remove the vanilla bean.
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29
Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside.
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30
Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often.
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31
Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream.
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32
Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell.
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33
Spread until smooth and even.
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34
Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim.
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35
Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
