Fresh Blueberry Almond Tart Recipes

BLUEBERRY ALMOND BREAKFAST TART

Steps:

• For the berry filling: Add the sugar, pinch of salt and 2 (1/4-pints) blueberries to a saucepan. Zest the lemon over the top, then juice about 1 tablespoon and add to the berries. Give it a stir. Put on the stove about medium heat and cook until the berries release their juices and looks like jelly or jam.
• While that's happening, whisk your egg yolks and cornstarch together in small bowl. Stir into the berries and boil until nice and thick. Set aside.
• For the crust: Put your flour into a food processor, add the 1/2 cup almonds, the sugar, a pinch of salt and pulse until it's a fine meal. Add the egg yolk and cold butter (Cold butter makes the crust nice and flaky.) Add the extract and process the mixture until it turns into a little ball of dough.
• Press the dough nice and evenly into a 9-inch tart pan with a removable bottom. Freeze 1 hour or so to firm it up. Freezing will also help make a nice crispy tart after baking.
• Put a piece of parchment on the dough and fill it with dried beans. Bake for 12 minutes or so. This is called blind baking, which keeps the crust nice and flat and leaves plenty of room for the filling.
• Remove the beans and parchment and cook the crust until it's nice and golden brown, another 16 minutes. Let cool.
• Heat the black currant jelly and 1 tablespoon water in a saucepan to melt it.
• Pour the blueberry filling in the tart and spread out to the edges. Mound the remaining fresh blueberries over top. Brush the top with the jelly glaze. Take the remaining toasted almonds and sprinkle them around the edges. Place in the fridge to firm up.
• Remove the tart bottom, slice and serve.

BLUEBERRY-ALMOND TART

Steps:

• For filling:
• Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. Coarsely mash berries. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Whisk yolks and cornstarch in medium bowl. Gradually whisk in half of hot berry mixture; return to pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and chill overnight.
• For crust:
• Lightly butter 9-inch-diameter tart pan with removable bottom. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and almond extract in small bowl; add to processor and blend until moist clumps form. Gather dough into ball; flatten into disk. Press dough onto bottom and up sides of prepared pan. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.
• Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Cover loosely with foil and chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Remove pan sides. Place tart on platter. Serve cold or at room temperature.

FRESH BLUEBERRY ALMOND TART

Steps:

• Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
• Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
• Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
• Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.