• 1 ½ cups all purpose flour
• 2 tbsp.    Sugar
• ½ tsp.     Salt
• ¾ cup butter

Filling:

• 1 ½ cup Parks Blueberries
• 1 egg
• ½ cup corn syrup
• 1 tsp. lemon juice
• ¾ tsp. vanilla
• 1/3 cup brown sugar
• 1 tbsp. all purpose flour
• 3 tbsp. melted butter

Tart Shell:
Preheat oven to 350 F. In a large bowl, combine the flour, sugar, and salt. Cut in the butter until crumbly. Pat firmly and evenly onto the bottom and sides of a 10” flan or quiche pan with removable base. Bake for 20 – 25 minutes on until a light golden color.

Preheat oven to 350 F. Place blueberries in bottom of flan. In a large bowl, whisk together the egg, corn syrup, lemon juice and vanilla. In a separate bowl, combine the sugar and flour, then stir it into the egg mixture. Add the melted butter. Pour over the blueberries, filling each tart shell right to the top. Bake on the bottom oven rack, until bubbly and slightly crusty on top, approximately 18-23 minutes.