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1.
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Using a mixer fitted with a paddle attachment, cream the butter and 1/3 cup of the sugar until light and fluffy.
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Beat in the vanilla, a pinch of salt and the cinnamon.
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Using a wooden spoon, stir in the flour, rolled oats and almonds.
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Shape into a disk, wrap in plastic and refrigerate for 30 minutes.
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Press the chilled dough into a 9-inch tart pan with a removable bottom.
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Wrap in plastic and freeze for 30 minutes.
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2.
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Preheat the oven to 400 degrees.
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Transfer the tart pan directly from the freezer to the oven and bake until the crust is golden, 15 to 20 minutes.
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Remove from the oven, and using paper towels to protect your hands, gently press the hot crust, which will have risen a bit, back into the pan.
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Cool slightly on a wire rack before adding the berry filling.
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3.
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Rinse the blueberries, shake them dry in a colander and transfer them to a large bowl.
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In a small bowl, mix the cornstarch with the remaining 2 tablespoons of sugar, the lemon zest and a pinch of salt.
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Stir it and the lemon juice into the berries, bruising the berries slightly with a fork.
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Transfer the berry mixture to the crust and distribute the berries evenly.
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Bake in the oven for 20 to 25 minutes.
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4.
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Cool completely on a rack.
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Sprinkle with the confectioners sugar and, if you choose, serve with whipped cream or vanilla ice cream.
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NOTE: Do not use frozen blueberries.
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Domestic blueberries may be substituted for wild.
