Blueberry Tart
Makes 2 11-inch tarts for a party

12 ounces all purpose flour
2 tablespoons sugar
8 ounces butter, cold, cut into chunks
1 egg
1/4 cup water
1 cup sugar
2 quarts (64 ounces) of ripe blueberries, rinsed and picked over
1 lemon, zested and juiced
4 tablespoons cornstarch

Combine flour and sugar and stir together then add butter and mix on low until just pea size lumps of butter remain. Beat egg and water together and slowly drizzle into the bowl with mixer running just until dough starts to come together. Discard and remaining egg mixture. Shape dough into two disks and refrigerate for 30 minutes. Roll out dough and press into 2 11-inch tart pans with removable bottoms. Line with parchment paper and pie weights and bake for 20 minutes at 350 degrees F. Remove pie weights and paper and continue baking until crust is golden brown, about 10 more minutes. Remove and let cool.

Combine sugar, half of the blueberries, and lemon zest in a saucepan. Stir together lemon juice and cornstarch until dissolved, then add to the pot. Stir everything together and cook over medium high heat until it starts to bubble. Reduce heat to medium and continue to cook, mashing blueberries a bit with a potato masher, until the mixture thickens. Remove from heat and cool slightly by placing pot into an ice bath and stirring the blueberries. Fold in fresh blueberries and stir to combine. Pour berry mixture into the two tart shells and refrigerate until set.