Rustic Blueberry Tart for 6 Servings

Instructions:

1. Cut the chilled butter into the flour, sugar, and salt. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with pea-sized lumps of butter remaining.
2. Gradually stir in ice water, one tablespoon at a time, until the dough just holds together.
3. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
4. In a medium bowl, toss the blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon, stirring gently to coat the berries without crushing them.
5. Preheat your oven to 400°F (200°C).
6. Roll the chilled dough into a 12-inch (30cm) circle directly on a piece of parchment paper.
7. Pile the blueberry mixture into the center of the dough, leaving a 2-inch (5cm) border.
8. Carefully fold the edges of the dough up and over the berries, pleating as you go to create a rustic gallery.
9. Brush the folded dough edges with the beaten egg and sprinkle with coarse turbinado sugar.
10. Slide the parchment onto a rimmed baking sheet and bake for 45–50 minutes, until the crust is mahogany-colored and the filling is bubbling and thick.