Blueberry Tart with Fresh Blueberries

Instructions:

1. In a food processor, pulse flour, sugar, and salt. Add cold cubed butter and pulse until the mixture looks like coarse crumbs with a few pea-sized lumps.
2. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
3. Place the pan in the freezer for 30 minutes to prevent the crust from shrinking during baking.
4. Line the chilled crust with parchment paper and fill it with pie weights or dried beans.
5. Bake at 375°F (190°C) for 12 minutes.
6. Remove the weights and parchment, then bake for another 8–10 minutes until the crust is a pale mahogany-gold. Let it cool completely.
7. Combine blueberries, sugar, cornstarch, lemon juice, and zest in a saucepan over medium heat.
8. Stir constantly for 5–8 minutes until the mixture transforms into a glossy, thick jam.
9. Remove from heat and let the filling cool for 10 minutes before adding to the crust.