Blueberry Tart - Nicole K.

1 cup plus 2 T. all purpose flour

2/3 cup plus 2 T. granulated sugar

1/2 t. salt

1 stick unsalted butter, cut up

1 T. white vinegar

5 cups blueberries

1/4 t. ground cinnamon

1/2 t. almond extract

Confectioners' sugar

1. Heat oven to 375 degrees F.  Coat a 9-in. square or round tart pan with a removable bottom with nonstick spray.

2. Pulse 1 cup flour, 2 T. sugar and the salt in a food processor until blended.  Add butter; pulse just until coarse crumbs form.  Sprinkle with vinegar; pulse just until blended.  Turn out dough and bring together with fingers.

3. Press dough into bottom of tart pan.  Top with 3 cups berries.  Mix remaining 2 T. flour, 2/3 cup sugar and cinnamon in medium bowl.  Evenly sprinkle over berries; drizzle with almond extract.  

4. Bake tart 50 to 60 minutes until bubbly.  Remove from oven and top with remaining 2 cups blueberries.  Let cool in pan on wire rack.  Sprinkle with confectioners' sugar.  Serve warm or at room temperature.

Tip: The tart can be made a day ahead.  Once cooled, loosen it from the pan so it won't stick when you're ready to serve.