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1
Pastry: In your food processor, place the flour, salt, and sugar and process until combined.
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2
Add the butter and process until the mixture resembles coarse meal
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3
In a small bowl, whisk the egg and vanilla.
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4
Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched.
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5
Transfer the pastry to an 11 inch fluted tart pan, and press evenly over the bottom and up the sides of the pan.
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6
Cover and place in the refrigerator while you prepare the blueberry topping.
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7
Preheat the oven to 425 degree F (220 degree C).
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8
In a large bowl combine the sugar and flour.
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9
Add 2 1/2 cups of fresh blueberries and toss to coat.
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10
Remove the chilled pastry from the refrigerator and evenly pour in the blueberry mixture.
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11
Place the tart pan on a large baking sheet and bake for 15 minutes.
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12
Reduce the oven and continue to bake till pastry is golden brown, roughly 30 - 35 minutes.
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13
Remove from oven and place on a wire rack.
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14
Top with the remaining 2 1/2 cups of blueberries, pressing them gently into the hot blueberry filling.
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15
Let the tart cool to room temperature before serving.
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16
Dust with powdered sugar and serve with softly whipped cream or ice cream.
