Make the pie dough. Sift the flour and confectioners' sugar together into a bowl. Rub the butter into the dry ingredients with your fingertips until the mixture resembles bread crumbs. Add the whole egg and yolk and stir until the dough comes together.
Knead the dough lightly on a floured counter. Shape into a ball, wrap in plastic wrap, and let rest in the refrigerator for 1 hour.
Lightly butter a 10 1?2-inch tart pan. Roll out the dough thinly on a lightly floured counter then use to line the tart pan. Trim the edges and let rest again in the refrigerator for 1 hour.
Preheat the oven to 350°F. Cover the dough with a circle of parchment paper and weigh
it down with dry beans or pie weights. Bake for 20 minutes. Take the tart shell out of the oven and remove the parchment paper and beans. Return the tart shell to the oven for another 10 minutes, or until light brown.
Make the filling. Rinse the blueberries and mix them with the sugar. Remove the tart shell from the oven and increase the oven temperature to 400°F. Pour the blueberries into the tart shell and return to the oven for 20 minutes, or until the sugar has melted, and most of the blueberries are soft but some remain whole.
Remove the tart from the oven and let cool for 10 minutes before serving with sour cream.
Reprinted with permission from ©Andrews McMeel, The Scandinavian Cookbook, by Trina Hahnemann, published by Andrews McMeel
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