For the patee brisee:
250g plain flour
175g unsalted butter (cut into small knobs) plus a little extra for greasing
20g caster sugar
1 lightly beaten egg
1 tbsp cold water
Rub flour and butter together to breadcrumb stage. Mix in sugar. Add beaten egg and mix to bring together, using water if needed. (This can all be done in a food processor which keeps the pastry nice and cool, too).
Knead lightly on floured surface for a minute to ensure a smooth dough. Wrap in cling film and chill in fridge for 40 minutes.
Lightly butter a 25cm push-up bottom flan tin. Roll out pastry on a cool, lightly floured surface. Ensure this is rolled out large enough to line the tin without stretching.
Once the tin is lined, trim the edges and place the pastry-lined tin in the fridge for another twenty minutes. Heat the oven to 200 celsius.
For the filling:
125g caster cugar, plus extra for sprinkling
175ml double cream
1tbsp creme de cassis
Place the blueberries in the pastry case. Mix together the eggs, sugar, cream, flour and creme de cassis until smooth, then pour over the friut. Sprinkle lightly with a little sugar.
Bake for 35 - 40 minutes. Remove from oven and leave to cool in the tin.