Aunt Nance’s Blueberry Tart
(Serves 8)

Butter crust (recipe follows)
1/2 cup sugar
3 TBS cornstarch
1/2 tsp. ground cinnamon
6 cups blueberries
1 TBS butter

Listen here...Make up butter crust - there will be 1 1/2 cups firmly packed dough. Use a 9 by 1 1/2 inch cake pan with a removable bottom. Over the ungreased bottom press half the dough -oh about a half a thumbfuls or so, so it will be 1/4 inch thick. Over the ungreased side, press the remaining half of the dough, it will be a thinner covering than the bottom.
In a large bowl stir together the sugar, cornstarch, and cinnamon; add 4 cups of the blueberries and toss together. Turn into the crust. Dot with the butter. Bake in a preheated 400 degree oven until the edge is brown- about 1 hour. Remove from oven and arrange the remaining 2 cups of blueberries over the top. Cool. Place the palm of your hand under
the removable bottom of the pan and lift out the tart. Place the tart (still on the pan bottom) on a serving platter.
Butter crust
In a medium bowl; stir together 1 1/2 cups unbleached all purpose flour and 3 TBS sugar. With a pastry blender, cut in 12 TBS butter until particles are fine; work in 1 1/2 TBS lemon juice.