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 flour, chilled cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks and pulse until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water at a time until it holds together.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to allow it to firm up.
4. Preheat the 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. Press the dough into the pan and trim any excess, ensuring the edges are even.
6. In a bowl, toss the blueberries with cornstarch and lemon juice until evenly coated. Spread the blueberry mixture evenly over the tart crust.
7. Bake for 35-40 minutes, or until the crust is golden brown and the blueberries are bubbling and fragrant.
8. Remove from the oven and let cool for at least 15 minutes. Dust with powdered sugar before serving for an elegant touch.