Blueberry Tart

By cuznvin

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.