Pastry: flour the ball of pastry lightly, flatten it to 6 or 7 inch circle; put it on a floured pastry cloth.
With a floured rolling pin roll the pastry until it forms a circle about 13 ½ to 14 inches in diameter.
The dough will become very thin—it is important to keep it the same thickness all over.
Transfer dough to tart pan, centering it carefully.
Quickly ease the dough on the sides down into the pan, making the sides a little thicker.
Using scissors, trim the edges, leaving an even ½ to ¾ inch border standing up over the rim of the pan.
Fold in a narrow hem, about ¼ inch wide, folding toward the middle (not toward the outside) and leaving the rim of the pastry raised a bit above the edges of the pan.
**With pastry pincers, form a design on the rim, or with the dull side of a knife blade, form shallow ridges on an angle to decorate it.
Prick fork holes about ½ inch apart in the bottom of the pastry.
Place the tart pan in the freezer for at least 15-20 minutes.
To bake, adjust a rack one-third up from the bottom of the oven and preheat to 400°.
Center a 12-inch square of foil, shiny side down, over the frozen shell; press the foil into place in the shell, and fill it with dried beans or pie weights.
Bake for 15 minutes, remove the shell from oven; and slowly/gently remove the foil by raising all four corners at once.
Return the shell to the oven; bake 5-10 minutes, until it is dry and the bottom barely begins to color; remove shell from oven and cool for about 10 minutes.
Decrease oven temperature to 325°.
Filling: wash and thoroughly dry blueberries; set aside.
Sift together the sugar, cinnamon, and nutmeg; set aside.
In a large bowl, beat the eggs and egg yolks lightly just to mix; stir in the dry ingredients, vanilla, and cream.
Place the blueberries evenly in a layer in the prepared pastry shell.
Gently and slowly pour part of the cream mixture over the berries.
Do not fill the shell all the way or it might spill on the way to the oven.
With the back of a large spoon, tap any berries that are on top of the custard just to wet the tops a bit.
Place the pan in the oven, the reach in and pour in the remaining custard (if there are any low spots on the rim of the pastry, the custard will run over; watch it carefully and , if necessary, do not use the full amount.
Bake for about 35 minutes, until the custard no longer shakes if you tap the pan, and until a small sharp knife gently inserted into the middle of the custard comes out clean.
Let the tart cool to room temperature.
Remove the sides of the pan by placing the pan on a shallow custard cup; the sides will slip down.