Blueberry Lemon Tart with Shortcrust Pastry

Shopping list

• 200 g plain flour — plus extra for dusting

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• 50 g icing sugar

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• 100 g cold butter — cubed

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• 1 piece egg yolk

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• 2 tbsp cold water

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• 300 g lemon curd — shop-bought or homemade

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• 200 g fresh blueberries

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• 1 tbsp icing sugar — for dusting

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Step by step

1. 1

   In a large bowl, mix the flour and icing sugar. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.

2. 2

   Add the egg yolk and cold water, then bring the dough together into a ball. Wrap in cling film and chill for 30 minutes.

3. 3

   Preheat the oven to 180°C (160°C fan). Grease and flour a 23 cm loose-bottomed tart tin.

4. 4

   Roll out the pastry on a lightly floured surface to about 3 mm thick. Line the tart tin, trimming any excess.

5. 5

   Prick the base with a fork, line with baking parchment and fill with baking beans or rice.

6. 6

   Bake blind for 15 minutes, then remove the paper and beans and bake for a further 8– 10 minutes until the pastry is pale golden and crisp. Leave to cool completely.

7. 7

   Spread the lemon curd evenly over the cooled pastry case.

8. 8

   Arrange the fresh blueberries on top of the lemon curd in a single layer or in clusters.

9. 9

   Dust lightly with icing sugar just before serving.