Blueberry-Almond Tart

Name: Blueberry-Almond Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 0 teaspoons almond extract; 59 milliliters sliced almonds, lightly toasted; 2 pints baskets fresh blueberries; 2 teaspoons cornstarch; 1 large egg yolk; 2 larges egg yolks; 1 Tbsp fresh lemon juice; 1 teaspoon grated lemon peel; 118 milliliters red currant jelly; 0 teaspoons salt; 2 Tbsps sugar; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Blueberry-Almond Tart might be just the dessert you are searching for. This vegetarian recipe serves 8. One portion of this dish contains approximately 5g of protein, 16g of fat, and a total of 347 calories. From preparation to the plate, this recipe takes about 45 minutes. If you have all purpose flour, lemon peel, baskets blueberries, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Lemon Juice

Berries

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Starch

Berries

Egg Yolk

Equipment you will use

Whisk

Bowl

Frying Pan

Whisk in butter and lemon peel.

Ingredients you will need

Lemon Peel

Butter

Equipment you will use

Whisk

Transfer filling to bowl. Cover and chill overnight.

Equipment you will use

Bowl

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.

Ingredients you will need

Almonds

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Tart Form

Add butter; using on/off turns, cut in until mixture resembles coarse meal.

Ingredients you will need

Butter

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.

Ingredients you will need

Almond Extract

Egg Yolk

Crust

Dough

Equipment you will use

Whisk

Bowl

Frying Pan

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until crust is set, about 12 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and beans.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries.

Ingredients you will need

Berries

Currants

Crust

Jelly

Equipment you will use

Sauce Pan

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.)

Ingredients you will need

Sliced Almonds

Equipment you will use

Aluminum Foil

Remove pan sides.

Equipment you will use

Frying Pan

Place tart on platter.

Serve cold or at room temperature.