CRUST

• Grease and flour your tart pan
• Place all dry ingredients - powdered sugar, salt, and flour - in a bowl and give them a quick stir to combine. You can use a food processor for this as well
• Add butter*, gently stir to coat, and rub into the dry ingredients until you get a fine, sand-like consistency. If using a food processor, pulse butter with dry ingredients.
• Add beaten egg yolks and cut through the mixture with a dough scraper. If using a food processor, pour in the yolks and pulse to combine.
• Gently compress dough with a dough scraper to begin to bring it together into a ball, then dump the dough and any “dust” onto your work surface.
• Using a smearing technique, gently smear out a few sections with a dough scraper* - pushing section out - and then scrape them back together, towards the dough ball. Keep an eye on your dough, once there are no more dry spots stop mixing.
• Gently form your dough into a ball of sorts and cut it in half. Place one half between a folded piece of parchment paper (roughly 12-13 inches wide when folded) and roll it into an 11-inch* circle. Repeat with the other half of the dough.
• Carefully peel back the parchment paper on one side of the dough, place it back on the dough, flip, and repeat with the other side.
• Refrigerate dough for 20 minutes, making sure to keep it flat.
• Place your tart pan on a baking sheet
• Remove one of the rolled-out dough circles of parchment paper from the fridge and remove the parchment paper from one side of your refrigerated dough, gently lay it centered into your tart pan
• Lightly loosen the edges of the dough so it fits into the dish. Remove the other side of the parchment paper. Use a bit of excess dough with a little bit of flour to gently press dough into the edges, making sure the dough is a consistent thickness throughout.
• Use a rolling pin to roll off any excess dough along the rim of the tart pan. Press excess dough back into the tart in any spots that need a little more.
• Fork dough at the bottom of the tin and place back in the fridge for another 10 minutes.
• Preheat your oven to 320°F CONVECT
• Once the temperature is reached, remove the tart from the fridge. Crinkle a bit of parchment paper, and lay it into the pie dish, then fill with rice/baking beans and gently smooth the top
• Place the pie crust into the oven and blind bake for 13-15 minutes, until the edges just begin to brown
• Gently to avoid tearing, remove weights/beans/rice and return to the oven for another 6 minutes
• Allow your crust to cool for 15 minutes before removing it from the tart pan. Gently place the pan on a cup and lightly push the rim of the pan down. Then use a small knife to remove the bottom of the pan from the bottom of your crust.
• Cool completely on a wire rack before adding the filling.

FILLING

• In a bowl, stir together sugar, cinnamon, salt, and flour. Add blueberries and any juices, and stir to coat.
• Add lemon juice, and stir to coat.
• Preheat oven to 320°F CONVECT
• Place your tart shell back onto a baking sheet
• Pour the berry mix into the cooled par-baked pastry shell.
• Let the mix “dry” in the crust on the counter for 10 minutes
• Remove the remaining parchment paper with dough from the fridge. Cut into small circles.
• Top the blueberry mix in your tart crust with the raw pastry crust cut into small circles.
• Beat an egg with a splash of water to make an egg wash. Brush the raw crust lightly with the egg wash and sprinkle with coarse sugar
• Place in the fridge for 8 minutes
• Bake for 25-30 minutes, rotating halfway, until the top crust is golden in color. If crust edges start to brown too quickly, remove it from the oven and cover the rim with foil before returning to the oven for the remainder of the bake.
• Cool for at least 30 minutes before serving
• Enjoy!