Blueberry Tart - 16cm Round French Pastry

Process	Instructions
1. Prepare Shell	Roll out the sugar dough and line a 16 centimeter tart ring with the dough. Trim the edges smooth with a small knife. Prebake the shell in a 400°(F) oven until done.
2. Spread	With a spatula spread the pastry cream evenly across the bottom of the shell.
3. Place	Place the blueberries evenly across the bottom of the tart. With the flat of your hands press them all down into the pastry cream slightly.
4. Glaze	Heat the apricot glaze till it boils. Brush onto the finished tart. Chill before slicing.
Additional Comments:	Fresh or Frozen Blueberries can be used depending on the season. (Pictured below are Frozen).

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