Blueberry Tart

Grease a 9-inch tart pan with a removable bottom. Set aside.

To prepare crust, place flour, salt and sugar in a food processor and pulse to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. When ready, the dough should hold together when pinched. Add a little more water if necessary.

Gather dough and form it into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Remove the dough from the fridge. Roll it out on a floured surface, until around 3mm thick and roughly the shape of your pan. Line the bottom and sides of the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the dough a couple of times. Freeze for an hour.

Preheat oven to 350 F. Line the top of the tart shell with tin foil. Completely fill the foil covered shell with pie weights or dried beans, and bake for 20 to 25 minutes or until golden. Remove tin foil. Bake for another 10 minutes. Then remove it from the oven. Let it cool completely on a wire rack.

To prepare filling, mix all of the filling ingredients in a small saucepan over medium heat and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat.

Pour the berry mixture into the cooled tart shell, and smooth with a spatula. Scatter fresh blueberries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes or up to overnight.

Sprinkle with powdered sugar before serving.