Summer Blueberry Tart

This is the blueberry tart recipe I always use. The tart shell is pre-baked, and some of the blueberries are cooked down to a jam-like state, then some are added just at the end of the cooking time. Then you add more raw ones in after the blueberry sauce has cooled, so you have blueberries in three different states in this tart. Biting into the jam, the partially cooked berries and the raw berries in each bite is outstanding. Eaten with whipped cream or crème fraîche, this is a dessert you could serve to impress somebody.