• Pulse the flour, sugar and salt together in the bowl of a food processor.
• Drop in the pieces of butter into the processor and pulse until the butter is coarsely cut in. (small pieces)
• Gently mix the yolk then slowly add into the food processor on low.
• Once the egg has been added, pulse for 10 second increments until the dough starts to pull together and clumps.
• Remove dough from processor and place on a parchment lined cookie sheet. Using your hands, gently start to press the down down and out. (Not tearing) You are trying to spread the dough over the pan and a rustic oval. Once the dough is mostly flat, take a fork and pierce the dough about every inch or so. (Covering entire tart)
• Place dough in 350 degree oven for 10 minutes.

For Blueberry Sauce

• Place all ingredients in a sauce pan and stir over medium-low heat. Allow the corn starch to work and thicken the sauce. Once the sauce starts to thicken, remove from heat. (About 10 minutes)
• After the tart has baked for 10 minutes at 350 degrees, you will then remove it and generously brush entire tart with egg mixture (one egg and cinnamon in a small bowl beaten until combined).
• Pour blueberry sauce over tart and allow it to get right to the edges. Place tart back into oven for 8 minutes. (This is where the indention and groves your fingers made in the dough help, as they are natural divets for the sauce to sink into)
• Remove tart and sprinkle white chocolate over the top, then place back in over for about five minutes, or until the chocolate is melted.