A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Ingredients
- all-purpose flour: 2 cups
- butter, at room temperature: 1 cup
- powdered sugar: 0.5 cup
- blueberries: 3 cups
- cornstarch: 2 Tbsp
- white sugar: 0.25 cup
- lemon extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
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Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
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Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
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Pour blueberry filling over the cooled crust. Let cool before slicing.
