For the Tart Crust:

Fit your stand mixer with the paddle attachment. In it’s bowl, combine the flour, powdered sugar, and salt. Stir on low to combine. Cut the butter into small chunks, and add them to the flour mixture one at a time while the mixer is running. Continue to mix until it is all worked into the dry ingredients, and the mix looks like slightly clumpy sand.

Stir in the grated egg yolk, then the raw egg yolk, cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball.

Remove it from the bowl to a sheet of plastic wrap and press it together gently to form a ball, then wrap it with the wrap and press it into a disc. Refrigerate for at least 2 hours before rolling and baking. It can be kept in the refrigerator for up to three days.

For the Blueberry Filling:

In a medium saucepan, stir the filling ingredients together. Cook over medium low heat, smashing a few of the blueberries stirring constantly to prevent scorching. Continue cooking and stirring until the blueberries have burst and the juices have thickened, about 5-8 minutes. Set it aside to cool to room temperature, but do not refrigerate.

To Bake the Blueberry Tart:

Divide the tart dough in half and roll one half out on a well floured surface until it fits a 9″ tart dish. Lift it carefully into the dish, and press it into the edges of tart tin. Dock the bottom of the dough with a fork, then chill it for at least 30 minutes. 

Preheat the oven to 350F. Spread the blueberry filling into the crust, then put the lattice top (See directions below) carefully on top. Trim it all around the edges so that it fits  into the bottom crust. Beat an egg until it’s smooth, then brush it over the top of the crust. Bake the tart for 50-60 minutes, or until the denter has baked through and no longer looks doughy. You may need to cover the edges with foil if they start to get over browned.

To Weave the Lattice Crust:

Take any dough remaining from the bottom crust and press it into the remaining dough. Roll it all out on a well floured surface until it’s between an 1/8″ and 1/4″ thick. You want to roll it in an oval/rectangle-ish shape that about 10-11″ high so that you have more strips of an appropriate length.

Lay out half of the strips next to each other vertically on a well-floured piece of parchment paper. Fold every other strip back halfway, then lay one across the center of them horizontally. Fold the strips back down over the horizontal strip, then take the ones that weren’t folded the first time and carefully lift them over the horizontal strip. Lay a second strip horizontally, and continue the process until you’ve worked to the edge of the vertical strips. Repeat all the steps again from the center, folding the strips down and working your way up to the upper edge of the crust.

Be careful when lifting and folding the strips, and if the dough gets too warm and soft, pop it all in the refrigerator for about 10 minutes to cool it back down. 

Once you’ve finished weaving the lattice, Slide the parchment paper onto a baking sheet and place it in the fridge to chill until it’s completely cold. This will help you move it onto the tart without breaking the weave or having it fall apart.