A favorite summertime dessert-always a hit. If you want to make this ahead of time, loosen the sides of the pan after cooling so that the filling won't stick.
1 c. + 2 T. flour (divided)
2/3 c. + 2 T. sugar (divided)
1/2 teas. salt
1/2 c. butter, cubed
1 T. white vinegar
5 c. blueberries
1/2 teas. ground cinnamon
1/2 teas. almond extract
Heat oven to 375. Grease a 9" tart pan (use one with a removable bottom) with cooking spray.
Using a mixer or food processor, combine 1 cup flour, 2 tablespoons sugar and salt until combined. Add butter and mix until crumbs form. Sprinkle with vinegar and mix just until blended. Using fingers, press dough into bottom of prepared tart pan.
Top crust with 3 cups of the blueberries. Mix together the 2 tablespoons flour, 2/3 cup sugar and cinnamon; evenly sprinkle over berries. Drizzle with the almond extract.
Bake for 45-50 minutes or until bubbly. Remove from oven and immediately top with remaining blueberries. Dust top with powdered sugar.
Serve warm or at room temperature.