1. Preheat the oven to 400° with an oven rack at the middle.

2. In a medium-sized bowl, combine the flour, salt, sugar, vinegar, and butter. (I found it helpful to cut the butter into 1/2 inch chunks.) With a fork, combine all the ingredients and work the butter until it becomes crumbly.

    

3. With your hands, press the dough into a lightly buttered 9 in. tart pan. (Make sure to use one with a removable bottom.) Start by pressing the sides and work toward the middle.

Tart Filling

1. In a small/medium bowl combine the berries, sugar, flour, nutmeg, and cinnamon and slightly mash the ingredients together with a fork. You

2. With a spatula or large spoon, spread the blueberry filling evenly to all sides of the tart crust.

3. Bake for 40-45 minutes. Keep an eye on the tart. When the filling starts to bubble and the crust turns a golden brown, remove the tart from

4. Spread the remaining fresh blueberries on the top of the tart. I sprinkled cane sugar on the top before serving it.