Blueberry Tart

Cooking spray

1 cup all-purpose flour, plus 1 tablespoon

1/3 cup granulated sugar, plus 1 1/2 tablespoons

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into pieces

2 egg yolks

4 cups blueberries

1 lemon, zest and 1 tablespoon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Confectioners' sugar, for dusting

Directions

Step 1

Special equipment: a 9-inch springform pan

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Step 2

Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

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Step 3

Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.

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Step 4

Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.

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Step 5

Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

Enjoy!