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1
Preheat the oven to 375 degrees F.
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2
Place the flour, butter, and sour cream in a food processor and pulse to combine.
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3
When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides.
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4
Bake for about 20 minutes, until the crust is set and only lightly browned if at all.
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5
Let cool while preparing the filling.
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6
Preheat oven to 300 degrees F.
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7
In a heavy-bottomed medium nonreactive saucepan, heat cream over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil.
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8
Add 1/4 cup heavy cream to beaten eggs.
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9
Mix together.
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10
Slowly add hot cream to mixture and add 1/2 cup sugar.
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11
Mix thoroughly.
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12
Gently spread the blueberry preserves over the bottom of the baked and cooled tart shell, in a thin layer.
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13
Gently pour the custard over the preserves.
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14
Bake for 40 minutes or until the mixture is almost set in the center (it should still wiggle when shaken).
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15
Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.
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16
Sprinkle the remaining 1/2 cup sugar in a thin, even layer over the baked custard filling.
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17
To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface.
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18
Start at the center and spiral out toward the edges of the tart shell.
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19
If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.
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20
Top with sugared blueberries.
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21
Pop out bottom of pan and serve.
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22
Lightly brush the blueberries with corn syrup and roll in sugar.
