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Frangipane:.
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in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
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In another saucepan, combine the flour, sugar, and beaten egg yolks.
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Gradually add the hot milk till combined.
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Cook slowly over low heat, stirring constantly, till cream thickens.
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(at this point, I put it through a strainer to get rid of any cooked-egg lumps).
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Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
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Crust:.
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Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
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Add the flour and baking powder and mix well.
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Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
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Filling:.
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in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
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Assembly:.
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spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
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Pour in the blueberry mixture and dot the top with 2 T of butter.
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On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
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Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
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Bake for 40 minutes or till lightly browned.
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Dust with powdered sugar and serve warm.
