1 C (240ml) flour
1/4 C (60ml) sugar
4 T (55g) butter cut up and cold
1 egg yolk
2-3+ T heavy cream
1/8 tsp vanilla extract
In a food processor, cut butter into flour and sugar and then add remaining ingredients. It will look like barely moist sand. Form into a ball and rap the dough in plastic wrap and cool at least 30 minutes. Dough will just fit a 10 inch tart pan with removable bottom. I increase quantities by 1/4 to make it easier to fit the tart pan. Use a rolling pin to cut off excess dough.
Favorite filling:
5 oz. hazelnut meal
2/3 C sugar
10 T cold cut butter
2 eggs
1/4 tsp vanilla ext.
2 tsp flour
Bake in shell for 45-50 minutes
Topping:
3 C Blueberries
1 C apricot jam
1 1/2 tsp water
(all heated together and put on top of filling after baked and cooled)