Blueberry Tart

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Cooking with Michele


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12 ounces all purpose flour

2 tablespoons sugar

8 ounces butter, cold, cut into chunks

1 egg

1/4 cup water

1 cup sugar

2 quarts (64 ounces) of ripe blueberries, rinsed and picked over

1 lemon, zested and juiced

4 tablespoons cornstarch

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