1/4 cup plus 2 tablespoons (3oz, 85 g) granulated sugar

1 stick plus 2 tablespoons (5oz, 140g) unsalted butter, room temperature

1 egg

3/4 cup (4oz, 115g) all purpose flour

3/4 cup (4 oz, 115g) cornmeal

1/2 tsp vanilla

1/2 tsp salt

1/2 cup (4 oz, 113 g) butter, room temperature

8 oz (226g) cream cheese, room temperature

3/4 cup (6 oz, 170g) granulated sugar

2 eggs

1/2 tsp lemon zest

1/2 tsp lemon juice

1 teaspoon vanilla extract

pinch of salt

1 Pint fresh blueberries

1 cup apricot preserves

Cream butter and sugar just until combined and slightly aerated.
Add egg and vanilla, mix to combine and scrape down the bowl and paddle.
Add flour, corn meal and salt and mix until the dough just comes together
Remove from the mixer and knead into a ball
Flatten the ball to a disc, wrap in plastic and refrigerate for 1-2 hours before using
Preheat the oven to 350°F convection or 375° regular
Roll the dough to 1/4" thick and line a 12" fluted edge tart pan
Prick the bottom of the tart dough all over with a fork
If the dough has softened while rolling, set the unbaked tart in the refrigerator to firm up before baking
Bake the unfilled shell until it's baked through and just beginning to take on a little color (about 12-15 minutes)
Remove the tart from the oven and reduce the temperature to 325°F convection or 350°F regular.
While the tart crust bakes
Cream butter with sugar, vanilla, lemon zest and lemon juice until homogeneous
Scrape the bowl thoroughly
Add cream cheese and mix until smooth
Add the eggs and flavorings and mix just until combined
Pour the cheesecake filling into the pre-baked tart shell and bake until the filing is set all the way to the center, about 12-15 minutes
Cool on a wire rack to room temperature and then chill until the filling is cold (at least 2 hours)
Pile the blueberries on top of the cheesecake filling, or arrange in circles for a more polished look.
Warm the apricot preserves in the microwave and brush all over the blueberries. Allow the preserves to fill in the gaps between the berries to hold them in place.
Chill until serving time.