In a mixing bowl, combine the all-purpose flour and powdered sugar.

Gradually cut in the cold unsalted butter until the mixture resembles coarse crumbs.

Add ice water a tablespoon at a time, mixing until the dough just holds together.

Shape the dough into a disk, wrap it in plastic wrap, and let it chill in the refrigerator.

Preheat your oven while the dough chills.

Remove the dough from the refrigerator and roll it out on a floured surface to about an 11-inch circle.

Transfer the rolled dough into the tart pan and trim any overhanging dough.

Chill the prepared crust in the refrigerator for about 15 minutes.

In a clean mixing bowl, whisk together the granulated sugar, eggs, fresh lemon juice, and lemon zest until smooth.

Add the heavy cream to the mixture and whisk until fully incorporated.

Gently fold in the fresh blueberries.

Pour the blueberry filling into the chilled tart crust.

Carefully place the tart in the preheated oven and bake until the filling is set and the edges are lightly browned.

Remove the tart from the oven and allow it to cool completely at room temperature.

Dust the tart with powdered sugar before serving.