Total Calories: 452
1 Prepare the filling: In a medium saucepan, combine the berries, sugar, and cinnamon. Cover and bring to a simmer over medium heat. Uncover and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Transfer to a bowl and let cool, then cover and chill in the refrigerator 1 hour up to overnight. The mixture will thicken further as it cools.
2 Prepare the crust: In a large bowl, combine the flour, cornmeal, sugar, lemon zest, baking powder, and salt. With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Beat 2 of the egg yolks together with 3 tablespoons of the water. Drizzle the mixture over the dough and stir lightly into the flour mixture until it begins to form a dough.
3 Scoop up a handful of the dough and squeeze it together. Continue squeezing the dough by handfuls until the dough can be formed into a ball. Add the remaining 1 tablespoon of water if needed.
4 Place the oven rack in the lowest third of the oven. Preheat the oven to 350°F. Scatter about two-thirds of the crust mixture over the bottom of a 9-inch tart pan with a removable bottom. Press the crumbs evenly over the bottom and up the sides of the pan to form a pastry shell. Spoon the chilled blueberry mixture into the shell and smooth the top.
5 On a lightly floured surface, roll the remaining crust mixture with your hands into 1/2-inch-thick ropes. Arrange the ropes 1 inch apart across the filling. Rotate the tart a quarter-turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal, and trim off the overhang. Brush the dough with the remaining egg yolk.
6 Bake the tart 45 to 50 minutes, or until golden brown.
7 Let the tart cool in the pan on a wire rack 10 minutes. Remove the rim of the pan and let the tart cool completely. Just before serving, sprinkle with confectioner's sugar. Store covered with an inverted bowl at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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