A Word From The Cook

“Looking for an exquisite blueberry dessert recipe? This Blueberry Almond Tart is scrumptious! Fresh fruit, a nutty crust, and a little lemon zest blend beautifully!”

Recipe

Prep Time:

1 Hour active time. 6 hours (or overnight) chill time.

Serves:

10-12 People

Ingredients:

  • For Filling
  • 5 Cups fresh blueberries
  • 1/2 Cup sugar
  • Juice and zest of one large lemon
  • 2 Large egg yolks
  • 2 Teaspoons cornstarch
  • 3 Tablespoons unsalted butter
  • 1/2 Cup red currant jelly
  • 1/4 Cup sliced almonds, toasted
  • For Crust
  • 1 Cup all purpose flour
  • 1/4 Cup sliced almonds, toasted
  • 2 Tablespoons sugar
  • 1/4 Teaspoons salt
  • 1/2 Cup unsalted butter (chilled)
  • 1 Large egg yolk
  • 1/4 Teaspoon almond exract
  • Serve with fresh whipping cream!
  1. Step 1 – Prepare Blueberry Compote
    1. Combine half of berries (2 1/2 cups), sugar, and lemon juice in a medium saucepan. Coarsely mash berries and stir over medium-high heat while sugar dissolves and mixture boils and thickens (5-7 minutes). Turn off heat.
    2. Whisk egg yolks and cornstarch.
    3. Add half of blueberry mixture to yolk mixture, and whisk.
    4. Return yolk and blueberry mixture to pan and combine with remaining blueberry mixture.
    5. Stir over medium heat while compote continues to thicken (about 3 minutes).
    6. Whisk in butter and lemon zest.
    7. Transfer to bowl, cover and chill for 4 hours or overnight.
  2. Step 2 – Make the Almond Tart Crust
    1. Toast all the (1/2 cup) almonds in a shallow baking pan at 350 degrees for about 10 minutes until golden brown).
    2. Butter the bottom and sides of a 9-inch tart pan with removable bottom.
    3. Blend flour, 1/4 cup sliced almonds (cooled), sugar, and salt in a food processor until almonds are finely ground.
    4. Add chilled butter slices and pulse until mixture resembles coarse meal.
    5. Whisk egg yolk and almond extract in a small bowl, then add mixture to processor until a moist ball forms.
    6. Gather the dough into a ball, then flatten it into a disk.
    7. Use your fingertips to press dough onto bottom and up sides of the prepared tart pan.
    8. Pierce crust with a fork (to release steam when baking), and freeze for 30 minutes.
    9. Preheat oven to 375 degrees. Line crust with foil and fill with dried beans, rice, or pie weights.
    10. Bake crust until crust is set, about 10-12 minutes.
    11. Remove foil and pie weights, and continue baking until golden brown, about 15 minutes.
    12. Cool crust completely on a rack.
  3. Step 3 – Assemble and Chill
    1. When blueberry compote is chilled (firm), and crust is completely cool, spread compote evenly over crust.
    2. Sprinkle remaining fresh blueberries over compote.
    3. Heat current jelly in a small saucepan over medium heat, stirring until melted.
    4. Brush currant jelly over berries.
    5. Sprinkle remaining toasted almonds around edge of tart.
    6. Chill for two hours.
    7. Tart can be made a day in advance. The more chill time you have the better, to ensure the compote, berries, and jelly are fully set when you serve.
    8. Serve chilled, or at room temperature.
    9. Top with fresh whipped cream!