Traditional French Blueberry Tart

For the Pâte Sablée: In a large bowl, combine the flour, 50g granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs. Add the egg yolk and cold water, mixing until just combined and a dough forms. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 180°C. On a lightly floured surface, roll out the chilled dough to a 3mm thickness, larger than your 24cm tart pan. Carefully transfer the dough to the tart pan, pressing it into the sides. Trim any excess dough from the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes.

Remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden. Let it cool slightly on a wire rack.

While the crust cools, prepare the filling. In a medium bowl, gently combine the fresh blueberries, 75g granulated sugar, cornstarch, and lemon zest. Mix just enough to coat the berries evenly.

Pour the blueberry mixture into the pre-baked tart shell, spreading it evenly. Return the tart to the oven and bake for 25-30 minutes, or until the berries are bubbling and the crust is golden brown.

Once baked, remove the tart from the oven and let it cool completely on a wire rack. In a small saucepan, gently warm the apricot jam with a teaspoon of water until it's spreadable. Brush the warm jam over the cooled blueberries for a beautiful shine. Serve at room temperature, perhaps with a dollop of crème fraîche or a scoop of vanilla ice cream. Bon appétit!