Blueberry Lemon Tart

This delightful Blueberry Lemon Tart features a buttery, flaky crust filled with a creamy lemon custard and topped with fresh blueberries. The tartness of the lemon complements the sweetness of the blueberries beautifully, creating a refreshing dessert that's perfect for any occasion. It's a classic recipe with a twist, making it both traditional and unique, while being suitable for various dietary preferences.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 3 tablespoons cold water
• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, powdered sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and cold water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden. Let cool.
6. In a medium bowl, whisk together the sugar, eggs, lemon juice, lemon zest, and heavy cream until smooth.
7. Pour the lemon mixture into the cooled tart shell and bake for 25-30 minutes, or until set.
8. Remove from the oven and let cool completely before topping with fresh blueberries.
9. Chill in the refrigerator for at least 1 hour before serving.