In a food processor, pulse the flour with the candied ginger and salt a couple of times to mix well. Add the butter and pulse until the butter pieces resemble small peas. Sprinkle the mixture with the ice water and pulse until the dough comes together. Turn the pastry out onto a lightly floured work surface and shape it into a flat disc. Wrap it in plastic wrap and chill in the refrigerator for an hour.
While the dough chills, prepare the filling. In a large bowl, toss the blueberries with the lemon juice, ginger, sugar, and salt. Let the blueberries macerate while you prepare the crust.
Line a baking sheet with parchment paper. Let the pastry sit out at room temperature for ten minutes, to let the dough relax and soften a little. On a lightly floured surface, roll out the pastry disc to about a 14” circle. Move the pastry to the parchment-lined baking sheet and have it chill again for 15 minutes. Preheat oven to 375˚.
Toss the blueberries with flour. Spoon the filling in the center of the dough, leaving a 1 ½” border. Fold the dough up and onto the blueberries, pleating it as necessary. With a pastry brush, glaze the crust with the slightly beaten egg white. Sprinkle the crust liberally with sugar. Bake for about 45-55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool slightly. Cut into wedges and serve warm.
Servings 0