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Rub the butter into the flour until it resembles breadcrumbs, then stir through the icing sugar and salt.
Add the egg yolk and enough cold water to bring everything together into a dough.
Wrap and chill for at least 30 minutes.
Roll out the pastry and line a deep 23cm tart tin.
Chill again while the oven heats to 180°C fan.
Blind bake the tart shell for 15 minutes with baking paper and baking beans, then remove the paper and bake for another 5 minutes until lightly golden.
Beat the butter and sugar together until pale and fluffy.
Beat in the eggs one at a time, then fold through the ground almonds, flour and vanilla.
Toss the blueberries with the cornflour, sugar and lemon zest.
Discard as much of any juices as you can, you don't want this to be too wet.
Spread roughly two thirds of almond cream into the tart shell and bake for 15 minutes to help the base set slightly.
Remove from the oven, add the remaining almond cream and scatter over the blueberries.
Bake for another 30–35 minutes until deeply golden, puffed and bubbling around the edges.
Leave to cool slightly before dusting generously with icing sugar.