Blueberry Lemon Tart

Directions

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).
2. Prepare a 9-inch round tart pan with removable bottom by cutting a piece of parchment paper to fit on the bottom. This will help with transferring the tart from the pan after it is cooked.
3. Transfer dough to the tart pan and press evenly with floured fingers on the bottom and up the sides of the pan. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork.
4. Bake until golden, 20 to 25 minutes; cool completely.
5. While crust is baking, reserve 1 cup of fresh berries for garnish. 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.
6. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt and vanilla. 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.(If using frozen berries, skip this step). Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
7. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
8. *NOTE: If fresh blueberries are not in season, substitute 4 cups frozen wild blueberries and one container of fresh berries for garnish. Reduce water to 1/8 cup.