Alsatian Blueberry Tart

Steps

1. Mix flour, salt, and butter with your fingers or a food processor until crumbly with pea-size butter bits.
2. Add cold water, one tablespoon at a time, mixing until dough just comes together into a rough ball, about 1/4 cup total. Avoid over-mixing.
3. Wrap dough in plastic and chill for 20 minutes.
4. Preheat oven to 390°F (200°C). Butter and flour a 9-inch tart pan.
5. Roll chilled dough on a floured surface into a 16-inch (40cm) circle, about 1/6 inch thick.
6. Transfer dough to the tart pan, trim excess edges, and prick the bottom with a fork 10-12 times.
7. Whisk egg yolks and crème fraîche together until smooth and lump-free.
8. Scatter blueberries evenly over the crust.
9. Pour the egg yolk and crème fraîche mixture over the blueberries, tossing gently to coat.
10. Sprinkle sugar over the top.
11. Optional: brush any crust decorations with an egg wash made of 1 egg yolk and 1 tablespoon milk.
12. Bake for about 40 minutes, until the crust is golden and the blueberries are bubbling.
13. Cool on a rack for at least 15 minutes before serving. Serve warm or cooled.