Blueberry Tart for 6 Servings

Instructions:

1. Combine flour, confectioners' sugar, and salt in a bowl.
2. Work in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized lumps.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together.
4. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Place the tart shell in the freezer for 10 minutes to lock in the fat.
6. In a medium bowl, whisk together cornstarch, maple syrup, lemon juice, lemon zest, and cinnamon.
7. Gently fold in 3 cups of the fresh blueberries until each berry is lightly coated.
8. Preheat the oven to 350°F (175°C).
9. Pour the blueberry mixture into the chilled tart shell and smooth the surface with a spatula.
10. Scatter the remaining 1 cup of fresh berries over the top, pressing them down lightly, and bake for 27 minutes.