Blueberry Tart


  • 2 eggs
  • ¾ cup caster sugar
  • 1 teaspoon lemon rind
  • ½ cup plain flour
  • ⅓ cup milk
  • 1 tablespoon brandy
  • 250g blueberries
  • Icing sugar, to dust


  • 1⅓ cups plain flour
  • 1 tablespoon caster sugar
  • Pinch salt
  • 150g cold butter, chopped
  • 1 egg, separated
  • 1-2 tablespoons iced water


  1. To make pastry, process flour, sugar, salt and butter in a food processor until mixture resembles breadcrumbs. With the motor running, add egg yolk and enough iced water to bring the dough together. Transfer to a lightly floured surface and knead into a ball. Flatten to a 20cm x 8cm rectangle. Cover in plastic wrap and chill for 20 mins.
  2. Roll out pastry on a lightly floured surface with a floured rolling pin until large enough to line a 12cm x 34cm fluted rectangular loose based tart tin. Line tin with pastry and fold excess over edge. Prick base with a fork. Chill for 20 mins.
  3. Preheat oven to 200C or 180C fan forced. Place tart shell on a baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice and bake for a further 10 mins. Beat egg white in a bowl and brush over tart shell.
  4. Meanwhile, whisk the eggs, sugar and lemon rind in a large bowl until combined. Whisk in the flour until smooth, then whisk in the milk and brandy until combined.
  5. Arrange blueberries in the tart shell. Pour over the milk mixture. Bake for 20-25 mins or until golden and set. Cool on a wire rack. Dust with icing sugar.