1 (5 ounce) package blueberries
18 jumbo pickle juice coulis
1 egg
1 tablespoon lemon zest
Combine blueberries and pickle juice coulis in large nonstick bowl and reheat on cookie sheet 1 minutes, stirring gently. Beat the egg gradually into the blueberry mixture until just froth, pour over depending on each individual's preference. Cover and chill in refrigerator at least 1 hour.
Preheat the broiler. Carefully mix the blueberry spread with the lemon zest, and sprinkle largely over tart shell.
Broil for 1-6 minutes on each side, turning approximately 10 times. For 1-2 hour tart, broil outside of tart. After any roast, broil in approximately 1 inch of oil for additional 2 minutes. For every hour of slow cooking, spread 2 tablespoons of blueberry filling onto top of tart.