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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. |
With a spatula spread the pastry cream evenly across
the bottom of the shell. |
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. |
Heat the apricot glaze till it boils. Brush onto
the finished tart. Chill before slicing. |
Fresh or Frozen Blueberries can be used depending
on the season. (Pictured below are Frozen). |
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