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 Tart
Crust
1 1/4 cups all ~ purpose flour { spooned and leveled }, plus more for
dusting
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter , cut into small pieces
The Filling
6 cups fresh blueberries { six 1/2 ~ pint containers }, rinsed and
dried.
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
2/3 cup sugar
Pinch of salt
Preheat oven to
375°. In a food processor, combine flour, sugar, salt, and butter;
process until large moist crumbs form { dough should hold together when
squeezed }.
Transfer dough
to a 9 ~ inch round tart pan with a removable bottom; with floured
fingers, press evenly into bottom and up sides. Freeze until firm, about
15 minutes; prick bottom of dough all over with a fork. Bake until
golden, 20 to 25 minutes; cool completely.
Meanwhile,
reserve 1 cup of the prettiest berries for topping. In a medium
saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high
heat. Reduce heat; simmer, stirring occasionally, until berries begin to
break down, 3 to 4 minutes.
In a small
bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan.
Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat.
Simmer, stirring, just until mixture begins to thicken, 30 to 60
seconds.
Remove from
heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot
berry mixture into cooled tart shell, and smooth with a spatula.
Scatter
reserved berries on top, pressing down lightly to help them adhere.
Refrigerate until cool, about 30 minutes and up to overnight.
Serves 10
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