Lemon-Blueberry Chess Tart

Heat oven to 425 ºF. Have ready an 11 x 8-in. tart pan with removable sides and a baking sheet. Make Crust: Unroll or unfold pie crusts. Fit to cover bottom and sides of tart pan. Brush overlapping edges with water; press to seal. Trim excess around edges. Prick bottom with a fork. Line crust with foil; fill with ceramic pie weights, or dry beans or rice (see Note 2). Bake 5 minutes. Lift out foil and weights; bake 5 minutes more, or until just golden. Make Filling: Meanwhile, with a whisk, stir sugar and cornstarch in a large bowl to combine. Whisk in eggs, butter, milk and lemon zest and juice. Sprinkle crust with blueberries. Place pan with crust on baking sheet; slowly pour in Filling. Place in oven, reduce to 350 ºF and bake 25 minutes, or until filling sets. Cool completely in pan on a wire rack. Refrigerate at least 4 hours. To serve: Remove tart pan sides. Place 1-in.-wide foil strips diagonally across tart; dust with confectioners' sugar. Carefully lift strips; place diagonally across lines. Dust with confectioners' sugar; remove strips. Note 1: Look for bags of dried blueberries in the produce or cereal section of your market. If unavailable, use dried cranberries. Note 2: Ceramic pie weights, designed to prevent pastry shells from shrinking and puffing, are available in bakeware stores. Dried beans and rice serve the same purpose and can be reused endlessly.