Alsatian Blueberry Tart

Combine the flour, icing sugar and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Add the egg yolk and ice-cold water one tablespoon at a time, mixing with a fork just until the dough comes together.

Shape the dough into a flat disc, wrap in cling film and refrigerate for at least 1 hour.

Preheat the oven to 190°C (170°C fan). On a lightly floured surface, roll the chilled dough to a 3mm thickness and line a 23cm loose-bottomed tart tin, pressing gently into the edges. Trim the excess and prick the base all over with a fork.

Line the pastry shell with baking paper and fill with baking beans or dried rice.

Blind-bake for 18 minutes until the edges are set and lightly golden.

Remove the baking beans and paper, then return the shell to the oven for a further 8 minutes until the base is dry and pale golden all over. Remove and reduce the oven temperature to 170°C (150°C fan).

Whisk together the eggs, extra yolk and caster sugar in a bowl until smooth and slightly pale. Whisk in the crème fraîche, milk, vanilla extract and lemon zest until fully combined and lump-free.

Scatter the blueberries evenly across the warm tart shell in a single snug layer.

Pour the custard mixture slowly over the blueberries until it reaches just below the pastry rim — the berries will bob up and that is expected.

Bake at 170°C for 28–32 minutes until the custard is just set with a very slight wobble at the very centre when the tin is gently shaken. A skewer inserted 3cm from the edge should come out clean.

Remove from the oven and cool on a wire rack for at least 45 minutes before un-moulding — the custard will firm as it cools.

Dust generously with icing sugar through a fine sieve just before serving. Serve at room temperature or lightly chilled.