Blueberry Almond Breakfast Tart
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
48
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
Sugar1 tbsp
Lemon Juice (fresh)3 large
Egg Yolk2 tsps
Cornstarch3 tbsps
Unsalted Butter1 tsp
Lemon Peel (grated)1 cup
All-Purpose Flour1 tsp
Salt1 large
Egg Yolk1 tsp
Almond ExtractDirections:
1
Filling: In a heavy bottom medium saucepan add 4 pints blueberries, the sugar, and the lemon juice
2
Coarsely mash the berries with a fork
3
Stir over medium-high heat until the sugar dissolves and mixture boils and thickens, about 8 minutes
4
In a medium bowl whisk the egg yolks and cornstarch together
5
Slowly whisk in half of the hot berry mixture (making sure not to cook egg yolks), then return the egg mixture to the pan
6
Stir over medium-high heat until mixture boils and thickens, about 3 minutes
7
Whisk in the butter, and lemon peel
8
Transfer the filling to a bowl, cover and refrigerate overnight
9
Crust: Mix the flour, 1/3 cup sliced almonds, sugar, and salt in a food processor until the almonds are finely ground
10
Add the butter, pulsing until the mixture looks like coarse meal
11
In a small bowl, whisk together the egg yolk, and almond extract
12
Add the mixture to the food processor and blend until moist clumps form
13
Gather the dough into a ball and flatten it into a disk
14
Lightly butter a 9-inch-diameter tart pan with a removable bottom
15
Press the dough onto the bottom and up the sides of the pan
16
Pierce the crust all over with fork, and freeze for 45 minutes
17
Preheat the oven to 350 degree F
18
Line the crust with foil, and fill it with dried beans or pie weights
19
Bake until the crust is set, about 12 minutes
20
Remove the foil and beans, and continue to bake until the crust is golden, about 16 minutes more
21
Cool the crust completely on a rack
22
Spread the filling in the crust, and sprinkle the remaining 1 1/4 pints of blueberries over the filling
23
In a small saucepan over medium heat, add the black currant jelly and stir until melted
24
Brush the jelly over the berries as a glaze
25
Sprinkle the remaining 2 tablespoons sliced almonds around the edge of the tart
26
Cover loosely with foil and chill at least 2 hours
27
Remove the pan sides
28
Put the tart on a platter, and serve cold or at room temperature