Ingredients
1 cup all-purpose flour2 tablespoons sugar1/8 teaspoon salt1/2 cup cold butter1 tablespoon vinegarFILLING:4 cups fresh blueberries, divided 2/3 cup sugar2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Preparation
In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet.
Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.
