Blueberry (Glace) Tart

from kingarthurflour.com

This recipe is great as is, but most recently I have made it with both raspberries and blueberries because I was able to score both from the farmstand, and I skipped the glaze because the berries all by themselves were too beautiful to cover up. I love the creamy filling with the summer berries and the nutty crust.

Willem, naturally, was a very big fan, calling it "hart" instead of tart.

Crust:
1 C flour
2 T confectioner's sugar
1/2 C pecans, chopped fine
1/2 C unsalted butter 

Filling: 
8 oz. cream cheese
2 T sugar
1/4 C heavy cream or milk

Topping (just cover filling with berries of choice and skip topping if desired):
1 1/2 quarts (6 C) blueberries
1/2 C water
1 C sugar
3 T cornstarch

For crust: Combine flour, sugar, and pecans. Cut in butter until mixture is crumbly. Pat onto bottom and up sides of 9 1/2-inch removable-bottom tart pan (I used 9-inch square). Bake at 325 for 15 minutes, or until browned. Remove from oven and cool.

For filling: Cream ingredients until smooth. Spread onto cooled crust.

For topping: Mix sugar and cornstarch in a saucepan. Add water slowly, stirring to keep mixture smooth. Add 1 cup mashed berries and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly, until thick-- 1 to 2 minutes. Remove from heat and cool to lukewarm.

Arrange remaining blueberries on top of cream cheese layer in tart. Spoon thickened glaze over berries. Refrigerate at least 1 hour, preferably 3 hours, before serving. Remove tart from pan by holding bottom in the center and letting sides fall down. Slice tart on pan's removable bottom.