Make the tart dough

• Mix the flour, sugar and salt in a bowl.
• Rub in the cold butter until crumbly, then add the egg and bring together into a dough.
• Shape into a disc, wrap and chill.

Blind bake the crust

• Roll the dough out and line the tart pan, pricking the base.
• Bake at 180 °C until golden.

Cook the blueberry filling

• Heat half of the blueberries with the sugar, cornstarch and lemon juice until thickened.
• Fold in the remaining blueberries off the heat.

Assemble and cool

• Pour the filling into the baked crust and spread evenly.
• Let the tart set completely before slicing.