Blueberry Tart with Almonds

Directions

1. Preheat oven to 400 degrees F. Grease an 8 inch pie plate with sloping sides.
2. For the crust: Mix together flour, cornstarch and sugar in a large bowl. Rub butter bits into flour mixture until it forms coarse crumbs.
3. In a separate bowl, whisk together the egg yolk and cold water; pour it into flour mixture. With hands, bring mixture together to form a ball of dough. If too dry, add water, a teaspoon at a time.
4. Roll out pastry on a floured surface; transfer to pie pan. Cover with aluminum foil; pour 1/2 cup dried beans into the bottom. Bake 18 to 20 minutes. Remove from oven; discard foil and beans. Reduce temperature to 325 degrees F.
5. For filling: Put the berries into the baked shells. Mix together confectioner's sugar and ground almonds in a bowl. In a separate bowl, lightly beat together eggs, almond extract and water. Stir sugar mixture into the egg mixture; pour this over the berries. Sprinkle sliced almonds on top.
6. Bake 35 to 40 minutes, until top is golden. Serve warm.