Blueberry Cornmeal Shortbread Tart

This is tasty and simple to make. For the berries I had to use about half frozen/semi thawed berries. Crust was par-baked 10 minutes and held up well (I made this 7-8 hours before serving). I skimped slightly on the sugars in both the crust and fruit but would adjust depending on the sweet/tartness of the berries. I used a tart pan with removable bottom as recommended and it did leak a bit so may want to put a baking sheet under. I will certainly make this again perhaps even trying with other fruits.