Rustic blueberry tart

Serves 8 750g blueberries 400g plain flour, plus 1 tbsp and extra for dusting 200g chilled unsalted butter, cubed salt 150g caster sugar, plus extra to sprinkle 1 egg, plus 1 yolk zest and juice of 1 lemon Sift 400g flour into a large bowl. Add the butter cubes with a pinch of salt, and mix with a spoon. Using fingers and thumbs, swiftly rub the butter into the flour, until it is fully integrated and the mixture looks like breadcrumbs. Mix in 50g of the sugar, the yolk and 125ml of ice-cold water. Knead together on a floured surface for 5 mins, until smooth. Wrap in cling film and chill for 1 hr. In the meantime, in a large bowl, mix together the blueberries, the remaining sugar, 1 tbsp flour, and the lemon zest and juice. Set aside. Preheat the oven to 170°C/gas mark 3. Grease a 25cm loose-bottom round tin liberally. On a surface lightly dusted with flour, roll out the pastry to one and a half times the size of the dish. Cut it into a circle, then transfer to the dish, keeping the pastry central and letting the sides overhang. Fill the pie with the blueberry mix and fold over the pastry to create a rim. Trim with kitchen scissors if it is covering the blueberries too much. In a small pot, whisk the egg and brush it over the pastry, then sprinkle the pastry with sugar. Bake for 1 hr, until golden and the blueberries are soft and gooey.