Blueberry Tart

For the Crust:
1 1/4 cups organic all-purpose flour, plus more for dusting
1/3 cup organic sugar
1/8 tsp sea salt
8 tbsp (1 stick) cold organic unsalted butter, cut into small pieces
For the filing:
6 cups organic fresh blueberries, rinsed and dried
1/4 cup water
2 tbsp cornstarch
2 tsp finely grated organic lemon zest
3 tbsp fresh organic lemon juice
2/3 cup organic sugar
Pinch of salt

  1. Preheat oven to 375°. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form.
  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, 20-25 minutes; cool completely.
  3. Reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups of berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3-4 minutes.
  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 and stirring, just until mixture begins to thicken, 30-60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries.
  5. 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.