3heaping cups(500grams)blueberriesfresh (just over 1 pound)
1½tablespoons(12grams)cornstarch
1½tablespoons(20grams)sugar
1teaspoon(5grams)vanilla extract
Preheat the oven to 350°F or 180C. Brush your tart pan with oil, then dust it with flour.
To a mixing bowl, add grated lemon zest, sugar, oil, and water. Stir well with a spatula.
In a separate bowl, combine flour, salt, and baking powder, then add them to the wet ingredients.Combine with a spatula for a few seconds until they turn into dough. Don't overmix.
Compact the dough with your hands for a few seconds without kneading it.
Transfer the dough to the tart pan and flatten it with your hands to cover the bottom and sides.Prick the bottom and sides with a fork.
Rinse the blueberries, shake off most of the water, then toss them with sugar,cornstarch, and vanilla extract.
Arrange them in the tart shell.
Bake in the oven at 350°F or 180°C for 30 minutes in the center of the oven until the edges are golden brown.Let the tart cool down for at least 15 minutes before slicing it. The cornstarch and the sugar will firm up most of the blueberry juices.
Grate some lemon zest on top, then slice and serve as is with a dollop of whippedcream or a scoop of vanilla ice cream.