Wedding Morning Blueberry Pastry

Crust
1/2 C. butter,Softened
1/4 C. sugar
1 egg
1 1/2 C. unbleached white four
Orange Cream
1/8 C. candied orange rind
1/4 C. water (approx.),Boiling
1 C. sour cream
1 T. sugar
2 T. flour
2 T. egg yolks
Blueberry filling
1 C. HURST Blueberries
-previously frozen
okay
water to cover in saucepan
1 T. sugar
2 T. cornstarch (or arrowroot)
Extra fresh Blueberries as needed for garnish
Start by boiling water to soak orange peel.
Cook berries in a single layer on the bottom of the sauce pan until
mushy. add sugar, drain orange peal water and mix with arrowroot when
cooled to dissolve, add the blueberries and stir until set, a few
minutes.
Make a well in the middle of the pastry's flour, mix in by hand or
wooden spoon :the butter, egg yolks and sugar until it forms a soft
dough. Chill.
Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks
and softened rind in a food processor, add egg and rind mixture with
flour and sugar to sour cream and cook together over a low flame.
Roll out chilled tart dough, cut with large round cookie cutter and
place in mini-tartlet pan, fluting edges. Bake 12 min. at 350, chilling
1st for best results on a hot day.
Place Pastry cream in cooled tart shell, fresh blueberries and
blueberry sauce on top, chill before serving. Will hold at room
temperature.