PASTRY:

1 1/3 c. all purpose flour
7 tbsp. butter, cut in sm. pieces
1/4 c. sugar
1 egg, beaten
About 3 tsp. ice water

FILLING:

3 c. blueberries
3 eggs, separated
3/4 c. granulated sugar
1 c. ground almonds
Powdered sugar

TO MAKE PASTRY: Sift flour into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes.

TO MAKE FILLING: Wash blueberries and dry on paper towels. Put egg yolks and half the granulated sugar into a large bowl. Beat until pale and creamy, 5 to 10 minutes with an electric mixer. Mix in almonds. Beat egg whites until stiff. Beat in remaining granulated sugar. Fold into egg yolk mixture. Stir in blueberries.

Preheat oven to 375 degrees. On a floured surface, roll out dough to fit an 8" flan tin with a removable bottom. Place dough in tin without stretching. Pierce bottom of pastry shell all over with a fork; spread evenly with filling. Bake 40 minutes. Cool 5 minutes in tin then transfer to a rack. When completely cooled, sift powdered sugar over top.