Easy summer recipe: Blueberry tart

 There are so many things I love about summer: lazy afternoons spent by the pool, barbecues, meals consisting entirely of ice cream (whattup, Rocky Road!), wearing sundresses, and most importantly, fresh berries from the farmer's market! Whenever we go to the farmer's market during the summer, we always get a half flat of blueberries and munch on them compulsively all the way home. This weekend I decided to use some of them to make a blueberry tart. Josh and I loved this recipe (which I got from my friend Monica) because it's not too sweet, which means it pairs wonderfully with some vanilla ice cream on the side. I used a quiche pan to bake this, but you can use any shallow baking dish you have on hand, whether it's circular or not.

Blueberry tart

Crust ingredients:

2/3 cup butter

1 egg

1/2 cup sugar

1 1/3 cup flour

1 tsp. baking powder

Filling ingredients:

3/4 cup sour cream

1/4 cup sugar

1 tsp. vanilla

1 egg

1 to 1 1/2 cups blueberries

Preheat oven to 375 F. Grease baking dish. Mix together the crust ingredients. Press the crust into the bottom of the dish, spreading it out evenly across the bottom and up the sides. Sprinkle the blueberries over the crust. Mix together the filling, and pour over the blueberries. Bake 25-30 minutes.