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Blueberry Tart

Created by Fizzybrat on October 2, 2017

TO MAKE THE PASTRY
Step 1: In your food processor, place the flour, salt, and sugar and process until combined.
Step 2: Add the butter and process until the mixture resembles coarse meal
Step 3: In a small bowl, whisk the egg and vanilla. Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched.
Step 4: Transfer the pastry to an 11 inch fluted tart pan, and press evenly over the bottom and up the sides of the pan.
Step 5: Cover and place in the refrigerator while you prepare the blueberry topping.
Step 6: Preheat the oven to 425 degree F (220 degree C).
TO MAKE THE BLUEBERRY FILLING
Step 7: In a large bowl combine the sugar and flour.
Step 8: Add 2 1/2 cups of fresh blueberries and toss to coat.
Step 9: Remove the chilled pastry from the refrigerator and evenly pour in the blueberry mixture. Place the tart pan on a large baking sheet and bake for 15 minutes.
Step 10: Reduce the oven and continue to bake till pastry is golden brown, roughly 30 - 35 minutes.
Step 11: Remove from oven and place on a wire rack.
Step 12: Top with the remaining 2 1/2 cups of blueberries, pressing them gently into the hot
Step 13: Let the tart cool to room temperature before serving.
Step 14: Dust with powdered sugar and serve with softly whipped cream or ice cream.