I had forgotten about this blueberry tart. I forgot how I made this tart over and over last summer. When I happened upon the recipe again last week, I ran out immediately to buy two pints of blueberries. And if you decide to make this tart, please, use the best, high fat sour cream you can find--none of this low-fat or non-fat stuff!
The recipe is from one of my favorite cookbooks, Chez Nous--Homecooking from the South of France, by Lydie Marshall.