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1
Preheat the oven to 400F (200C).
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2
To make the dough, stir the flour and sugar together in a bowl.
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3
Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs.
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4
Mix the egg yolk with 3 tbsp cold water, add the flour mixture, and stir.
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5
On a lightly floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line a 9in (23cm) tart pan with a removable bottom.
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6
Prick it lightly all over with a fork.
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7
Chill for 30 minutes.
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8
Line the dough with wax paper and fill with baking beans.
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9
Bake for 10 minutes.
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10
Remove the paper and baking beans and bake for 10 minutes more, until the crust is golden and crisp.
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11
Remove from the oven.
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12
Reduce the oven temperature to 350F (180C).
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13
Beat the cream cheese, sugar, sour cream, eggs, lemon zest, and nutmeg with an electric mixer until well combined.
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14
Spread in the tart shell and top with the blueberries.
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15
Bake for 2530 minutes, or until the filling is just set.
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16
Transfer to a wire rack and let cool.
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17
Remove the sides of the pan.
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18
Sift confectioner's sugar over the top, slice, and serve.
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19
Variation:
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20
Raspberry Cream Cheese Tart: Use the same quantity of fresh raspberries in place of the blueberries.
