My favorite BLUEBERRY TART

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.

                                              TARTE AUX MYRTILLES
                          (Blueberry Tart from Chez Nous by Lydie Marshall)

1/4 cup whole unskinned almonds
6 tablespoons granulated sugar
2 tablespoons all-purpose flour
One 9 to 10-inch unbaked tart shell (see recipe for my favorite below)
4 cups blueberries
1 tablespoon confectioners' sugar
1 cup sour cream mixed with 2 tablespoons sugar

Preheat oven to 450 degrees.

1.  In the bowl of a food processor, process the almonds, 3 tablespoons sugar, and the flour until the almonds are finely ground.
2.  Sprinkle the almond mixture in the unbaked tart shell and cover with the blueberries.  Sprinkle the remaining 3 tablespoons sugar over the berries.
3.  Place the tart on the bottom rack of the oven and lower the temperature to 400 degrees.  Bake for about 30 minutes OR until the bottom crust is golden (peek by gently lifting the tart with a long narrow spatula or the blade of a long knife).
4.  Sprinkle the tart with confectioners' sugar before serving it with a bowl of sweetened sour cream.

                                                       TART DOUGH

2 tablespoons almonds
1 cup flour
1/4 teaspoon salt
5 1/3 tablespoons cold, unsalted butter, cut into 1/2-inch dice
3 tablespoons ice water

Grind the almonds in a food processor.  Add the flour and salt and process briefly.  Add the butter and process until the butter resembles small peas.  Do not over-process.  Add the water slowly, while pulsing the mixture.  You may not use all of the water if it is a humid day.  As soon as the dough begins to come together, turn off motor.  Flatten dough and wrap in plastic and refrigerate for two hours before rolling dough.