Ingredients
- # FOR THE FILLING
- # 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
- # 2 tablespoons cornstarch
- # 2 teaspoons finely grated lemon zest
- # 3 tablespoon fresh lemon juice
- # 2/3 cup sugar
- # Pinch of salt
Preparation
Step 1
# 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.