Blueberry Tart

Blueberries are probably my favorite berry.  This is a great summer dessert that would be delicious after any grilled meal.  I served it warm with a scope of vanilla bean ice cream.  It was very delicious.  I would also recommend the pastry recipe for any tarts you are making.

Blueberry Tart

Pastry
1.5 cups all-purpose flour
1/2 tsp salt
2 tbsp sugar
1 stick butter
1 large egg
1/2 tsp vanilla (I used almond extract because I thought it would be better compliment to the berries)
1-2 tablespoons ice water

Filling
3 cups fresh blueberries
1/4 cup sugar
1.5 tbsp flour

Garnich
2.5 cups fresh blueberries
raspberries
powdered sugar

Pastry: In the food processor, place the flour, salt and sugar and process until combined.  Add the butter and mix until it resembles course meal.  In a small bowl, whisk the egg and vanilla (or almond) extract.  Then gradually pour in a steady stream with the motor running until the pastry holds together when pinched.  Add water if neccessary.  Transfer to an 11 inch fluted tart pan and press evenly around the pan.

Heat oven to 425 degrees.

In a large bowl combine the sugar and flour.  Add 3 cups fresh blueberries  and toss to coat.  Pour the blueberry mixture into the pastry shell.  Place the tart pan on a large baking sheet and bake for 15 minutes.  Reduce the temperature to 350 and continue to bake until the pastry is golden brown.  Remove from oven and place on wire rack.  Top with remaining blueberries, pressing them gently into the hot blueberry jam.  Dust with powdered sugar.