Tarte aux Myrtilles

Ingredients

• Powdered sugar - For dusting
• Lemon juice - 1 tablespoon
• Cornstarch - 2 tablespoons
• Blueberries - 3 cups
• Egg yolks - 2
• Salt - 1/4 teaspoon
• Granulated sugar - 1/4 cup
• Unsalted butter - 1/2 cup, cold and cubed
• All - purpose flour - 1 1/2 cups

Instructions

1. In a food processor, combine the flour, butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks and pulse until the dough comes together.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. In a bowl, toss the blueberries with cornstarch and lemon juice. Spread the blueberries evenly over the tart crust.
7. Bake for 35-40 minutes, or until the crust is golden and the blueberries are bubbling.
8. Remove from the oven and let cool. Dust with powdered sugar before serving.