Blueberry Danish tart

Put the flour, salt, sugar and yeast in the mixer bowl.

Combine the milk, water and egg and add them to the dry ingredients.

Mix on medium low about a minute until it comes together on the hook, then a further five minutes until the dough is smooth, elastic and tacky but not sticky.

Add the four tablespoons of butter all at once and mix about five minutes more until fully absorbed into a smooth soft dough; add no extra flour.

Fold the dough over onto itself into a ball, flour it lightly, and rise one hour at room temperature.

Transfer to the fridge to keep rising slowly as it cools and firms, a minimum of two hours and up to twelve.

Gather the remaining butter in parchment and smash and beat it into an even half inch layer, which makes it malleable without warming it.

Fold the parchment into a neat packet about five by eight inches, turn it onto the fold and roll it out even and square; chill.

Roll the chilled dough into a rectangle about 11 by 9 inches, working the corners out and the sides in.

Lay the butter block down the centre, fold the excess dough over it from left and right and pinch the seam and the ends shut.

First turn: roll out to about 18 inches long by seven wide, three times as long as wide, popping any air pockets, then fold in thirds like a letter.

Wrap and rest in the coldest part of the fridge a minimum of one hour so the dough relaxes, the butter solidifies and the yeast does not ferment.

Turns two and three: roll out to the same dimensions, letter fold, turn 90 degrees from the fold, and repeat.

Wrap and rest two hours in the fridge before rolling out for the tart.

Add the confectioners sugar, lemon zest, half the beaten egg and the vanilla paste to the room temperature cream cheese and work it with a spatula.

Switch to a whisk to work air in and beat out the lumps, to a fluffy smooth filling.

Stir the frozen blueberries, confectioners sugar, cornstarch, salt and lemon juice together to distribute the cornstarch.

Cook over heat until the blueberries release their juices and burst and it simmers so the cornstarch activates and lightly thickens; do not cook down to a jam. Cool.

Smear room temperature butter over the base and sides of the nine inch tart pan.

Roll the cold dough from a square into a circle, keeping it moving so it does not stick and tear the layers, then trim to about 13 inches across, which exposes the laminated layers at the cut edge.

Lift the round into the pan and press it firmly into the base and sides, letting the excess drape over.

Spread the cream cheese filling in an even layer with an offset spatula, then fold the edges over to drape naturally without pressing them into the filling.

Proof at room temperature 50 to 60 minutes, until visibly puffed with separation along the cut edge and a poke leaves a slight indentation.

Brush the reserved beaten egg over the smooth flat pastry only, keeping it off the cut sides so the layers do not fuse.

Bake at 375 for 30 to 40 minutes, until the pastry edge is very puffed and golden brown and the filling is puffed and browned in spots.

Pull it out at about 31 minutes, poke it gently to settle, and cool.

Coat the pastry with powdered sugar, slide it off the tart pan base onto a serving plate, and spoon the cold blueberry mixture into the centre.