Happy 1st Birthday!

I have recently discovered (and become mildly obsessed with) food blogs. I found myself reading them for hours and trying to find a reason to make things like Woopie Pies and cold-brewed coffee(which is awesome by the way). It's crack for the foodie! So I thought I'd give it a try. The adventure begins...
That was my very first post from one year ago. Wow I can't believe it's been a year already. I've been looking back on my journey through food so far and what an adventure it's been! My very first recipe was this Luscious Berry tart. I realized that I promised to post the recipe but never actually did. I doubt anyone noticed. I had about 2 readers at that point!
So one year later here's that recipe I promised.

Luscious Blueberry Tart
Lori Longbotham
Pastry:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoon granulated white sugar

1/2 cup (1 stick) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1 large egg

1/2 teaspoon pure vanilla extract

1 - 2 tablespoons ice water

Filling:

2 1/2 cups fresh blueberries

1/4 cup granulated white sugar

1 1/2 tablespoons all purpose flour

Garnish:

2 1/2 cups fresh blueberries

Confectioners sugar

Pastry: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 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. Add water, if necessary. Do not process more than about 30 seconds.

Transfer the pastry to an 11 inch (28 cm) fluted tart pan, and press evenly over the bottom and up the sides of the pan. Cover and place in the refrigerator while you prepare the blueberry topping.

Preheat the oven to 425.

In a large bowl combine the sugar and flour. Add 2 1/2 cups of fresh blueberries and toss to coat. Remove the chilled pastry from the refrigerator and evenly pour in the blueberries and sugar/flour mixture. Place the tart pan on a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the pastry is golden brown (about 30 - 35 minutes). (Halfway through the baking time, stir the berries if there is any flour on them.) Remove from oven and place on a wire rack. Top with the remaining 2 1/2 cups of blueberries, pressing them gently into the hot blueberry jam. Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream or ice cream. Cover and store leftovers in the refrigerator.

Makes one - 11 inch (28 cm) tart
I topped it with some freshly whipped cream. Divine!