I have fond memories of going blueberry picking with my parents on a hilly region of Pennsylvania, near the town where my grandmother lived. We'd bring along our little tin buckets to fill to the top with the bluest and biggest berries so we could bring them back to my grandmother's house so that she could make blueberry pies.
Active Time: 10 minutes Total Time: 1 hour
1 cup plus 2 Tbsp all-purpose flour
2/3 cup plus 2 Tbsp granulated sugar
1/2 tsp salt1 stick (1/2 cup) unsalted butter, cut up
1 Tbsp white vinegar
5 cups blueberries
1/4 tsp ground cinnamon
1/2 tsp almond extract
1. Heat oven to 375°F. Coat a 9-in. square or round tart pan with a removable bottom with nonstick spray.
2. Pulse 1 cup flour, 2 Tbsp sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form. Sprinkle with vinegar; pulse just until blended. Turn out dough and bring together with fingers.
3. Press dough into bottom of tart pan. Top with 3 cups berries. Mix remaining 2 Tbsp flour, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract.
4. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups blueberries. Let cool in pan on wire rack. Sprinkle with confectioners' sugar. Serve warm or at room temperature.
Tip: The tart can be made a day ahead. Once cooled, loosen it from the pan so it won't stick when you're ready to serve.
From Woman's Day July 8, 2008