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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
Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal.
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3
Add the egg yolk and the ice water; pulse again for a second just to pull the dough together.
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4
Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
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5
Preheat the oven to 350F.
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6
Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle.
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7
Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom.
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8
Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
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9
Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork.
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10
Bake for 20 minutes.
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11
Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes.
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12
Bake for another 10 minutes.
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13
To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest.
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14
Pour the mixture into the tart shell.
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15
Spread the blueberries on top of the filling; they will float around and find their own space.
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16
Bake for 20 to 25 minutes.
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17
The curd will jiggle slightly when done.
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18
Carefully lift the tart out of the ring, then slide it off the base onto a plate.
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19
Cool to room temperature and slice.
