From Luscious Berry Desserts by Lori Longbotham
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk
1 teaspoon vanilla extract
1 to 2 tablespoons ice water, if needed
¼ cup granulated sugar
2 tablespoons all-purpose flour
5 cups ripe blueberries, picked over
confectioners’ sugar for dusting
1. Preheat the oven to 425°F. Lightly butter an 11-inch fluted pan with a removable bottom.
2. To make the pastry: Pulse the flour and sugar in a food processor until well combined. With the motor running, add the butter through the feed tube. Stir together the egg yolk and vanilla in a small bowl. With the motor running, gradually add the egg mixture and pulse just until the dough comes together when a small bit is pressed between your fingers. If it seems too dry, add cold water a little at a time and pulse; the dough should be crumbly but not dry.
3. Transfer the dough to the tart pan. Press it evenly over the bottom and up the sides of the pan; the dough will look rough.
4. To make the filling: Stir together the sugar and the flour in a large bowl. Add half of the blueberries and toss to coat with the sugar mixture. Transfer the berries to the tart shell and top with any sugar mixture left in the bottom of the bowl.
5. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 to 40 minutes longer, until the berries are bubbling and the pastry is golden brown. Halfway through the baking time, stir the berries and turn over any that have flour on them.
6. Transfer the tart to a wire rack and top with the remaining berries, pressing them gently into the hot berries. Let cool to room temperature.
7. To serve, dust the tart with confectioners’ sugar.