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Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. In a small bowl, mix cornstarch with 2 tablespoons water stir into berries in pan. Reduce heat simmer, stirring occasionally, until berries begin to open and release their juices, about 3 to 5 minutes.4. In a medium saucepan, bring 1/4 cup water and 2 cups berries to a boil over high heat. Meanwhile, reserve 1 cup of the berries for topping. Bake until golden, 20 to 25 minutes cool completely.3. Remove from freezer and prick bottom of dough all over with a fork. Transfer dough to a 9-inch round tart pan with a removable bottom with fingers, press evenly into bottom and up sides.
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If needed, add ice water 1 teaspoon at a time until dough holds together when squeezed.2. In a food processor, combine flour, sugar, salt, butter, and emulsion pulse on and off a few times until moist crumbs form.
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RECIPE TIP: Almond Bakery Emulsion would be a delicious substitution in the tart crust.Ĩ tablespoons (1 stick) cold unsalted butter, cut into small piecesĦ cups (3 pints) fresh blueberries, rinsedġ/2 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Paste This lemony blueberry tart looks impressive, but is deceptively simple to make.