On a lightly floured surface, roll Pâte Sucrée into a 12-inch circle (about ⅛ inch thick). Carefully transfer to a 10-inch round fluted removable- bottom tart pan, lightly pressing into bottom and up sides to make sure pastry fills pan and grooves completely. Using a paring knife, trim excess. Using a fork, dock bottom of dough. Refrigerate until firm, about 30 minutes.
Preheat oven to 325°F (170°C).
Place tart pan on a baking sheet. Top prepared crust with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
Bake until edges are set, about 10 minutes. Carefully remove parchment and weights, and bake until surface is dry and lightly browned, 5 to 7 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 375°F (190°C).
For topping: In a medium bowl, whisk together flour, sugar, salt, and cinnamon until combined. Using your hands or a pastry blender, cut in cold butter until mixture is crumbly. Refrigerate until ready to use.
For filling: In a medium saucepan, bring 2½ cups (375 grams) blueberries, sugar, lemon zest and juice, vanilla, and salt to a boil over medium-high heat, stirring occasionally until sugar dissolves. Cook, stirring frequently, until berries begin to break down and release juices, 5 to 8 minutes.
In a small bowl, whisk together cornstarch and 1½ tablespoons (22.5 grams) water; stir into blueberry mixture. Cook, stirring frequently, until mixture thickens, 2 to 3 minutes. Remove from heat; stir in remaining 1 cup (150 grams) blueberries. Pour into cooled prepared crust. Sprinkle topping onto filling.
Bake until topping is golden brown and filling is bubbly, 20 to 25 minutes. (Overbaking this tart can cause the filling to bubble over the sides.) Let cool completely in pan on a wire rack. Remove from pan before serving. Refrigerate in an airtight container for up to 3 days.