1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
2/3 cup cold butter, cubed
1/3 cup cold whipping cream
1/2 cup butter, softened
2/3 cup granulated sugar
1 tsp vanilla
1 cup sifted cake-and-pastry flour
3 cups fresh blueberries (or frozen)
In large bowl, combine flour, sugar, and salt. Using pastry blender or 2 knives, cut in butter until mixture starts to clump together. Pour in 1/4 cup of the cream, tossing with for until dough holds together; add remaining cream to dry spots. Gather dough together with hands.
On lightly floured surface, press dough into disc. Wrap in plasic wrap; refrigerate for 30 min or until chilled.
Roll out dough to fit in 10 or 11 inch tart pan with removable bottom. Refrigerate until chilled.
Prick bottom of pastry shell all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of oven at 375*F for 15-20 min until dry. Lift out foil and weights and bake another 15-20 min until golden brown. Let cool completely on rack.
In large bowl, beat butter with sugar until fuffy. Beat in eggs, 1 at a time; beat in vanilla. Stir in flour. Fold in blueberries. Spread evenly in prepared tart shell. Bake in 350*F oven for about 45 min or until fillinfgis set and golden. Let cool on rack.