I was going to bake a beautiful Blueberry pie for my Mum, but I "inherited" some fantastic tart tins that I have yet to use, so blueberry tart it is!
Initially I was going to just use my tried and true pastry recipe, but as I searched for inspiration on the Web, I realized I had to find a "Pate Sucree", or shortcrust recipe.
I found one that looked great, but alas I have not (yet) converted to measuring my ingredients by weight.. Solution: a hybrid. I used the instructions from one, the measurements from another, and my own flour combo mix (that I use for pie pastry). The pastry is now resting in the fridge, and my fingers are crossed!