Blueberry Tart

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Blueberry Tart
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[Tart dough]
1 egg yolk
2 tablespoon very cold water
1 1/4 cups plain flour
1/3 cup sugar
1/4 teaspoon salt
115g cold unsalted butter (cut into 1cm cubes)
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In a small bowl, stir together the egg yolk and water; set aside.

In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate until well chilled, about 30 minutes. 

Roll out the dough using a rolling pin a couple of centimetres bigger than the tart pan. Transfer the dough to the pan and press into the bottom and up the sides. Trim off excess with a knife. Prick bottom of the dough with a folk. Chill the dough in the fridge for 15 minutes.