Combine the flour, sugar, and salt for the pastry. Cut in the cold cubed butter until coarse crumbs form, then mix in the egg yolk and enough ice water to make a dough.

Flatten the dough into a disk, wrap it, and chill for 30 minutes. Roll it to about 1/8 inch (3 mm) thick, fit it into a 9-inch tart pan with a removable bottom, trim the edges, and prick the base lightly.

Chill the shaped crust for 10 to 15 minutes. Line it with parchment and pie weights or dried beans, then bake at 375°F (190°C) for about 15 minutes; remove the weights and bake for another 3 to 5 minutes until the base looks dry.

Beat the softened butter and sugar until smooth for the almond cream. Beat in the almond flour, followed by the egg, flour, vanilla, almond extract, and salt until soft and spreadable.

Spread the almond cream evenly in the partially baked crust. Scatter the blueberries over the surface, pressing some lightly into the cream, and sprinkle with the tablespoon of sugar if desired.

Reduce the oven temperature to 350°F (175°C) and bake for 35 to 45 minutes. The almond cream should be puffed and golden, the crust fully browned, and the center set; cover the edges loosely with foil if they darken too quickly.

Cool the tart completely before removing it from the pan. For a glossy finish, warm the apricot jam or apple jelly with the water, strain if needed, and brush it lightly over the blueberries.