2 c. flour
1 qt. blueberries
2 egg yolks
1 c. sugar
5 1/3 tbsp. butter
1/2 tsp. salt
1-2 tbsp. lemon juice
5 tbsp. water
1 c. cream

Mix 2 cups flour and 1/2 teaspoon salt with butter and knead until crumbly consistency; add 5 tablespoon water sprinkling over mixture until can be formed into ball. Refrigerate 1/2 hour.

Press into pan and place in preheated oven 450 degrees about 15 minutes or until golden brown. Prick dough to avoid bubbles. Cool dough few minutes; cover with blueberries. Sprinkle with 1/2 cup sugar and squeeze few drops of lemon juice.

Rebake at 350 degrees for 10 minutes. While baking, combine 2 beaten egg yolks, 1/2 cup sugar, and 1 cup cream, stirring over boiling water in double boiler until custard forms. Let tart cool; pour on custard sauce and serve.