Wild blueberry tart--really delicious!

I took this recipe from the N.Y. Times and made a few changes; it's so easy to make and so delicious that I wanted to share it.  We live in Washington (wild blueberry) County in Maine and right now we have fresh berries everywhere.  And for this tart, the berries should be fresh, and preferably, wild (very small blueberries with a very different taste than the cultured blueberries).

I use Pillsbury's pastry dough, but only one roll.  Save the other for another tart or a quiche.

Roll out one half of the dough in the bottom of your tart pan (deep, and nine inches in diameter), prick, and layer it with tin foil and some beans to keep the dough from rising during bake time.

Set your oven to 400 degrees, and put dough in for 15 minutes.  Remove the foil and beans and put in oven again for 5 to seven minutes to bake the bottom.  Take out and cool for half an hour or so.

You'll need about five cups of blueberries, about two plus pints.  Four cups will do, but it will be a shallow tart.

In a separate bowl, mix three tablespoons of corn starch, three tablespoons of sugar, and a pinch of salt, and mix with the berries.  Now mix in two teaspoons of lemon juice.

Pile berries into the pre-baked tart and bake for 25 minutes.   Let cool and then sprinkle one tablespoon of confectioner's sugar on top.  Serve as is, or with cream or vanilla ice cream.

Note:  some juice will run out but not that much.  You need to cut carefully as some berries do fall off, as they're still pretty much whole after baking.  My husband loves this tart and I've had to make three in the last three days.  And blueberries (particularly the wild ones) are wonderful for one's health.  Unfortunately, frozen doesn't work well for this recipe.