While  I love this tart with strawberries and raspberries, it glories in blueberries.  The crust recipe makes 2 crusts and so you can freeze half the dough for another time, or double the filling recipe.

PASTRY CRUST:

1/4 cup almonds, blanched & ground
1-3/4 cup all purpose flour
1-3/4 cup sugar
6 oz. unsalted butter
1 egg, beaten
1 Tbsp. milk
1-1/2 tsp.  lemon zest
1 tsp. vanilla extract

Beat butter till soft and then beat in sugar.  Add egg, milk, zest, almonds, and vanilla.  Add flour last and mix only enough to combine.  Gather into a small circle and chill for 30 minutes.  Roll each out on floured board to fit two 9” quiche or pie dishes.  Preheat oven to 350°,

 FILLING  (FOR 1 TART SHELL):

2 Capriole 6 oz. fresh rounds, room temperature
1/2 cup sugar
1 egg
3 Tbsp. milk or cream
1 /2 tsp. each lemon and orange zest
1 tsp. vanilla
1 pint blueberries or other berries
3 Tbsp. Grand Marnier or Cointreau

Mix the soft goat cheese with sugar, milk, zest and vanilla. Using your hands or a fork, press it evenly into the tart shell.  Bake at 350° for 25-30 minutes or until pie crust is flaky and the filling is slightly golden.  Set aside to cool.  Toss washed & drained blueberries with Grand Marnier and set aside for 30 minutes to an hour.  When the tart is room temperature, serve topped with blueberry mixture.