So why didn't I?
Well, first off the custard filling never *set*. And I blame that on the recipe. Because it was never made clear at what point to stop cooking it. Normally you stop cooking a custard when it's pudding-y in thickness. Which is what I did. You don't want to burn it, or have it turn hard or something. So I stopped when I thought I should based on my pudding experience. The book didn't tell you when to stop. Nonetheless, my custard remained runny, kind of like pancake batter.
And because the custard has a little flour in it, it really did remind me of a batter rather than a custard.
Second, the crust was nothing to write home about. I made the classic sugar crust, used in French tarts. But it seemed tough, hard to cut through with a sharp knife, and frankly-- overly sweet. The custard seemed overly sweet too.
The end result was a gooey mess that was cloyingly sweet. Even fresh blueberries couldn't enhance it.
NEXT TIME-- if I want to make something like this--
I will make a sugar cookie dough and line the tart pan with it-- prebake it with weights as was directed (to keep it from puffing up). And I'll make Vanilla pudding for the filling. It will probably turn out far better, and take half the time!
Julia, I'm not impressed.