Lemony shortcrust

250g cake flour

125g cold diced butter

3-4 T iced water

pinch salt

Zest 2 lemons

FIlling

6 cups blueberries

5 T corn flour

2 lemons, juice and zest

75g Muscavado sugar

1. To make the pastry , place the flour, lemon zest and salt in a large mixing bowl and mix to combine . Add the cold diced butter and using your fingertips rub the butter into the flour until the mixture resembles fine crumbs. Add the cold water and using a knife bring the mixture together until it comes together to form pastry. Place the pastry onto a sheet of baking paper and wrap it up. Refrigerate for 30 minutes to rest the pastry. 
2. Preheat the oven to 180℃. 
3. Grease a 20cm loose bottomed fluted tart tin. Lightly dust your work surface with flour and roll out the chilled pastry to 2 mm in thickness and line the base and sides of the tin. Prick the base with a fork,cover in baking paper and fill with blind baking beans. Blind bake for 20 minutes. Remove the beans and paper save for your next bake.Set the tart case aside. 
4. For the filling, mix together the blueberries ,cornflour, sugar and lemon zest and add the lemon juice .  Mix well to make sure all the cornflour is dissolved and  no lumps remain. Pour the mixture into the blind baked tart case and Bake for 40-45 minutes at 200c. Remove from the oven and allow to cool for 10 minutes. Remove the tart from the tin and serve warm with scoops of vanilla ice cream .
5. Optional extra, place 1 cup blueberries along with 2 T honey into a saucepan and bring to the boil, simmer until slightly sticky and sauce-like serve on top of the ice cream with the tart. 

Drink pairing-  WW earl grey tea OR Astoria prosecco rose

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