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1
To make the pastry, pulse the flour, sugar, and salt together in a food processor.
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2
Add the butter and pulse until the dough resembles cornmeal.
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3
Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together.
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4
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
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5
Roll the dough out on a lightly floured surface into a 12-inch circle.
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6
Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom.
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7
Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim.
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8
Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
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9
To bake the shell, heat the oven to 350 degrees F.
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10
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork.
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11
Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans.
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12
Bake for 25 minutes.
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13
Remove the parchment and weights.
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14
Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
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15
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt.
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16
Add the blueberries to the cooled tart shell and pour the filling over the blueberries.
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17
Bake for 20 to 25 minutes.
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18
The curd should jiggle slightly when done.
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19
Cool to room temperature, remove from the tart ring, and serve.
