Get the Fireworks Started with Dorie Greenspan’s Blueberry-Corn Tart Recipe by Carolyn

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Ingredients

1 1/2 pints (about 450 grams) fresh blueberries
1/4 cup sugar
2 tablespoons water
Finely grated zest of 1/2 lemon
Sprig of rosemary
Squirt of lemon juice
Kernels from 1 ear fresh corn (or 3/4 cup frozen corn, thawed, or canned corn, drained)
For the filling:
1/2 cup very cold heavy cream
1/2 pound cream cheese, at room temperature
1/3 cup sugar
2 tablespoons honey
Pinch of fine sea salt
1 teaspoon pure vanilla extract
2 tablespoons plain Greek yogurt (optional)
1 fully-baked 9- to 9 1/2-inch crust made with Sweet Tart Dough (recipe below)
Stir in the remaining 1/2 pint blueberries. (This topping can be made up to 1 day ahead and kept tightly covered in the refrigerator.)
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon fine sea salt
9 tablespoons very cold unsalted butter, cut into small pieces