For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
Wrap with foil and refrigerate for one hour.
Spread dough into spring form and pierce with a fork. Let rest for another hour.
For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
Preheat oven to 350°F.
Fill almond cream into prepared crust, let bake for about 30 minutes.
Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.