100g (1/3 cup + 1 tablespoon) butter, softened at room temperature
Zest of 1 lemon
180g (1 ¼ cups) fresh blueberries (frozen, defrosted and drained is also ok - just be sure to get rid of as much of the liquid as possible)
In a bowl, mix the egg with the sugar and a pinch of salt. Set aside.
Put the flour on your countertop/work surface, make a well in the center and pour in the contents of the bowl plus the lemon zest and softened butter. Work to combine the flour and the other ingredients until smooth, but be careful not to overwork the flour. If you overwork the flour, the pastry crust will not turn out flaky – so DO NOT OVERWORK the flour.
Shape the pastry into a log, wrap in plastic film and allow it to rest in the refrigerator for at least an hour, overnight if possible.
Once the pastry has cooled in the refrigerator, take it out of the fridge and allow it to soften at room temperature for 10 minutes.
Pre-heat oven to 200C/390F.
While the pastry is softening, make the crumble topping by combining 3 tablespoons each of butter, sugar and flour until crumbly and it has the texture of sand. Set aside.
On a lightly floured surface, carefully roll out the dough into a circle shape and place it on a baking sheet lined with parchment paper. Fill the pastry circle with the blueberries in the middle.
Fold the edges of the pastry into the top of the blueberries, and then top the tart with the crumble topping.
Bake for 20-25 minutes, or until golden brown.
Serve with vanilla ice cream or double cream.
Recipe by Thanks For The Food at http://thanksforthefood.com/french-style-blueberry-tart/