Blueberry Tart

IN FRANCE, where blueberries in a fresh fruit tart are usually uncooked, I have always missed the wonderful, juicy cooked-berry taste of an American blueberry pie. For the best of both worlds, my tarte aux myrtilles consists of cooked blueberries in a traditional French tart pastry, and unlike American blueberry pie, is not too sweet. The natural flavors and sweetness of the fruit are complemented by a currant jelly glaze (glaçage à la gellée de groseille).