Tarte aux Bleuets

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumbs form, then bind with egg yolk and ice water until a dough just comes together; chill for 30 minutes. Roll out two-thirds of the pastry and line a 23cm tart tin, then chill whilst preparing the filling. Toss blueberries with sugar, cornflour, lemon juice, zest and vanilla extract, then spread into the pastry case. Roll out remaining pastry, cut into strips and create a lattice pattern over the filling, sealing edges with water. Brush with milk wash and bake at 200C for 35-40 minutes until golden and the filling bubbles slightly at the edges. Cool for at least 2 hours before serving to allow the filling to set properly.