Ingredients For the Crust 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting 1/3 cup sugar 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces For the Filling 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried (NOTE: I used a mixture of blueberries and strawberries which was fabulous!) 2 tablespoons cornstarch 2 teaspoons finely grated lemon zest 3 tablespoon fresh lemon juice 1/2 cup sugar Pinch of salt Directions Instructions Checklist Step 1 Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed). Step 2 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. Step 3 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. Step 4 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. Step 5 Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved 1 cup berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
