together the eggs, sugar, lemon zest, and vanilla
until combined. Softly start to swirl the
flour in. Mix well
aside. In a saucepan in medium heat, melt the
until it is liquid and slightly turning brown.
doing it, pour the hot butter in a steady motion
egg/sugar mixture, combining all together well.
mixture cool to room temperature.
Preheat an oven to 350°F. Cover the bottom of the
evenly with 2 cups blueberries. Pour the brown
mixture over the blueberries, filling the
shell two-thirds full.
until the filling is firm to the touch, 45 to 50
minutes. Let the
tart cool completely.
For the topping, bring the water and 1 cup sugar to
boil in a
saucepan over medium heat. Boil for 30
blueberries in this mixtures and immediately after a
stirrings, drain through a colander into a bowl. Lay
berries onto the cooled tart covering the entire
serve or could be chill for