Crumble Aux Myrtilles (Blueberry Tart)

• 23 cup all-purpose flour
• 3 tablespoons light brown sugar
• 14 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1 lb fresh blueberries
• 34 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

1. FOR THE CRUST: In a bowl, mix flour, brown sugar & salt, then add melted butter & stir thoroughly, making a fine crumbly texture.
2. Form the mixture into a ball & refrigerate for 2 hours.
3. FOR THE FILLING: Put blueberries & white sugar in a saucepan & cook over low heat for 10 minutes.
4. FOR THE TART: Preheat the oven to 350 degrees F.
5. In the bottom of a 9" pie plate, spread a thin layer of dough, then carefully spread blueberries over the crust.
6. Cover the layer of blueberries with the remainder of the dough, & sprinkle the top with cinnamon.
7. Bake for about 40 minutes, or until the crust is a golden brown.

flour, light brown sugar, salt, unsalted butter, fresh blueberries, sugar, vanilla, ground cinnamon

Taken from www.food.com/recipe/crumble-aux-myrtilles-blueberry-tart-372629 (may not work)