Ricotta Custard Blueberry Tart with Nut Crescent Crust

Ingredients

For the pecan cookie crust:

• 4 ounces (1 heaping cup) crushed pecans, toasted
  
• 2 tablespoons sugar (I use turbinado, but ordinary cane sugar will do)
  
• 1/4 cup (22 grams) wheat germ (or 170 grams all-purpose flour)
  
• 1 1/4 cups all-purpose flour
  
• 1 generous dash cinnamon (optional)
  
• 1 healthy pinch freshly grated nutmeg (optional)
  
• 3 ounces (6 tablespoons) butter (I like salted for this, but unsalted works, too), cold and cut into small pieces
  
• 1 egg
  
• 1 teaspoon vanilla extract
  

For the ricotta custard and blueberry filling:

• 3 egg yolks
  
• 3 tablespoons sugar, divided
  
• 1 tablespoon vanilla extract
  
• 1/4 teaspoon almond extract
  
• 1 1/2 cups ricotta, preferably fresh, drained in a cheesecloth-lined strainer for at least 1 hour
  
• 1/4 teaspoon ground nutmeg
  
• 2 ounces (1/4 cup) apricot preserves
  
• 5 cups fresh blueberries, divided
  
• 2 tablespoons freshly squeezed lemon juice
  

Directions

1. Preheat the oven to 400° F.
2. To make the crust, pour the pecan pieces into a food processor. Pulse 5 or 6 times, then add all of the dry ingredients (including the spices) and the butter. Scrape down the sides of the processor bowl.
3. In a separate small bowl, beat together the egg and the vanilla extract. Drizzle it over the dough ingredients. Pulse just enough to bring the dough together, scraping down the sides again after the third or fourth pulse.
4. Turn the dough out into a 10-inch tart tin, ideally one with a removable bottom. Working from the center, press out and up into the edges, smoothing to make the surfaces even; pack the crust into the sides.
5. To make the custard, in a medium bowl, use a fork or whisk to beat the egg yolks with 2 tablespoons of sugar and the vanilla and almond extracts. Add the ricotta and nutmeg, then beat well until thoroughly blended.
6. Pour the custard into the prepared crust. Bake on a shelf in the lower third of your oven for about 30 minutes, giving the tart a quarter turn, half-way through to ensure even baking. Remove from the oven and allow the custard-lined crust cool a bit.
7. Meanwhile, make the filling. In a medium, non-reactive saucepan, warm the apricot preserves over medium-low heat with about 1/4 cup of water, stirring. When the preserves are syrupy, remove and finely chop any chunks of apricot and return them to the pan with about 2 cups of the blueberries, along with the remaining 1 tablespoon of sugar and about 1/2 cup of water.
8. Return the pan to the stove and raise the heat to medium. Cook for about 5 minutes, stirring frequently and mashing down on the cooking blueberries to release their juices. After 5 minutes, use a potato masher or the back of a large spoon to crush as many of the cooked berries as you can. Simmer, covered, for another 5 minutes or so on low heat, taking care not to scorch the sauce. Remove from the heat, give it a good stir, and let it cool for at least 10 minutes. Stir in the lemon juice, add the remaining 3 cups of berries, and gently toss.
9. Fill the tart and let rest for at least 30 minutes before serving.