Ingredients 

Blueberry filling 

4 cups fresh blueberries

1/2 cup sugar

1 tablespoon fresh lemon juice

1/2 teaspoon pure almond extract

3 tablespoons quick-cooking tapioca

Combine blueberries, sugar, lemon juice, almond extract, and tapioca. Set aside for 10 minutes. If you are using frozen fruit, combine it with the sugar and lemon juice, set aside to thaw, then add the almond and tapioca.

While blueberries sit, prepare the tart crust.

Crust

1/2 cup Organic Emmer Flour 

1 cup unbleached AP flour

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup chilled butter

2 tablespoons of ice water

2 tablespoons lemon juice

1 tablespoon grated lemon

Method 

To make by hand, combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and lemon juice onto the crumbly dough, and with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough. On wax paper with a floured surface, gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle- the size of your tart pan. Peel the top layer of wax paper off the dough and flip the dough over onto the pan. Carefully peel the other layer of the dough and form crust to the pan.

Spoon blueberries evenly onto crust. Bake for 50 minutes until the crust is golden brown. Cool

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