Blueberry Crumble Tart - cooking recipe

Ingredients

Crumble
1 genoise cake, store bought cut into thin slices
2 cups fresh blueberries
2 cups sugar
1 cup ground hazelnuts
1 cup coarsely chopped hazelnuts
1/4 cup cornstarch
4 egg whites
icing sugar, for sprinkling
Pastry shell (makes 1 10 inch tart shell)
2 tablespoons granulated sugar
1 1/4 cups pastry flour
1/2 teaspoon salt
1/2 cup unsalted butter
2 eggs, slightly beaten

Preparation

Preheat the oven to 350 degrees F.
For the pastry shell, mix sugar, flour and salt in a bowl.
Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
Allow to refrigerate for 30 minutes.
On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
Keep the oven on a 350 degrees F.
For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
Place the blueberries on top.
In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
Spread this crunmble over the blueberries, and sprinkle generously.
Bake the pie for 40 minutes, until the topping is golden brown.