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1
Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar.
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2
Add the butter and mix until coarse and sandy.
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3
In a small bowl, whisk the egg yolk, cream, and vanilla together.
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4
Add to the flour mixture and mix at low speed just until combined.
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5
Turn out onto a work surface and form into a ball.
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6
Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
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7
Filling: Preheat the oven to 375 degrees F.
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8
In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy.
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9
Do not overprocess, or the mixture will become pasty.
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10
Add the butter and process just until blended.
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11
Add the eggs and process until blended.
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12
Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth.
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13
Spoon into the unbaked tart shell.
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14
Spread 1 cup of the blueberries in a single layer over the frangipane.
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15
Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
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16
Let cool to room temperature.
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17
In a medium saucepan, bring the jam and water to a boil.
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18
Immediately turn off the heat.
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19
Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated.
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20
Pour into the center of the tart and gently spread over the entire surface.
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21
Let cool until set, then remove the sides of the pan.
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22
Serve at room temperature.
