Instructions: 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 pastrys 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.

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