Blueberry tart

Method

1. Pastry

   To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolks and water and process until the ingredients just come together. Add a little more water if necessary. Press the dough into a flat round shape, cover with plastic wrap and refrigerate for 45 minutes or until firm. Roll out the pastry between two sheets of lightly floured baking paper to about 3mm thick (or the thickness of a $2 coin), large enough to line a 24 cm loose-base flan tin. Ease the pastry into the tin, gently pressing into the side and trim the edge. Patch any tears or holes with the scraps of pastry. Refrigerate for a further 30 minutes.

2. Baking

   Preheat the oven to 190°C (170°C fan-forced). Cover the pastry with baking paper and fill with baking beads, dried beans or rice. Place on an oven tray and bake for 10 minutes. Remove the paper and weights and bake for a further 10-12 minutes or until cooked through and just starting to colour. Remove from oven and set aside to cool slightly.

3. Almond filling

   Cream the butter, sugar and lemon zest with an electric mixer (use the paddle attachment if using a stand mixer) until well combined. Add the eggs one at a time, beating well after each addition, then stir in the almond meal. Spread the almond filling in the pastry case. Scatter with the blueberries and lightly press them into the filling. Scatter with flaked almonds. Reduce oven temperature to 180°C (160°C fan-forced) and bake for 35-40 minutes or until the filling is set. Remove from oven and set aside on a wire rack to cool completely. Dust with icing sugar and serve at room temperature with cream.