Tarte aux Myrtilles

Ingredients

• All-purpose flour (1 1/2 cups)
• Unsalted butter (1/2 cup, chilled and cubed)
• Granulated sugar (1/4 cup)
• Salt (1/4 teaspoon)
• Egg yolks (2)
• Blueberries (2 cups, fresh or frozen)
• Cornstarch (2 tablespoons)
• Lemon juice (1 tablespoon)
• Powdered sugar (for dusting)

Instructions

1. In a food processor, combine the all-purpose flour, chilled cubed butter, granulated sugar, and salt. Pulse the mixture until it resembles coarse crumbs, similar to sand.
2. Add the egg yolks to the mixture and pulse again until the dough begins to come together. If the dough remains too crumbly, add a teaspoon of cold water at a time until it holds together without being sticky.
3. Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up and relax.
4. Preheat your oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully press the dough into the pan, trimming any excess to ensure the edges are neat and even.
6. In a mixing bowl, gently toss the blueberries with cornstarch and lemon juice until they are evenly coated. This will help thicken the filling and enhance the flavor.
7. Spread the blueberry mixture evenly over the tart crust, ensuring an even distribution of berries.
8. Bake the tart in the preheated oven for 35-40 minutes or until the crust is golden brown and the blueberries are bubbling and fragrant.
9. Once baked, remove the tart from the oven and allow it to cool for at least 15 minutes. Before serving, dust the top lightly with powdered sugar for an elegant finish.