Put the flour and cold fat in flakes in a bowl, rubbing both with cool hands. Add 100 millilitres of cold water, vinegar and salt and knead quickly to a smooth dough.
Cover and put in a cool place for two hours. Roll out the dough on a lightly floured work surface to the size of a sewing tin (30 cm Ø). Grease the mould and line with the dough. Prick the base several times with a fork.
Press the edge of the dough slightly and brush with whisked egg yolk. Pre-bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for eight to ten minutes. Spread blueberries on the dough. Whisk cream, eggs and sugar and pour evenly over the blueberries.
Bake at the same heat for a further 25 minutes. Whipped cream is delicious with it.