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Ingredients

2 cups all-purpose flour 1 cup butter, at room temperature ½ cup powdered sugar 3 cups blueberries 2 tablespoons cornstarch ¼ cup white sugar 1 teaspoon lemon extract

Nutrition Info

411.9 calories carbohydrate: 47.6 g cholesterol: 61 mg fat: 23.5 g fiber: 2.2 g protein: 3.9 g saturatedFat: 14.6 g servingSize: - sodium: 164.9 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
Pour blueberry filling over the cooled crust. Let cool before slicing.

1 9-inch tart

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.