Lemon Blueberry Tart | RICARDO

Ingredients

• ¾ cup (150 g) unbleached all-purpose flour
• ¼ cup (53 g) sugar
• ¼ tsp salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 tbsp (15 ml) cold water
• 1 egg yolk
• ¾ cup (175 g) sugar
• 2 tbsp cornstarch
• Grated zest of 2 lemons
• 2 eggs
• 2 egg yolks
• 1/3 cup (75 ml) water
• 1/3 cup (75 ml) lemon juice
• ½ cup (114 g) unsalted butter
• 2 tbsp (30 ml) apricot jam
• 1 tbsp (15 ml) water
• 3 cups (450 g) fresh blueberries