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Blueberry Almond Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/4 cup ice water
- 3 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
- 1 tablespoon powdered sugar for dusting
Instructions
- In a food processor, combine 1 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/2 cup of almond flour, and 1/4 teaspoon of salt. Pulse to mix.
- Add 1/2 cup of cold, cubed unsalted butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
- While pulsing, gradually add 1/4 cup of ice water until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, gently toss 3 cups of fresh blueberries with 1/2 cup of granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1/2 teaspoon of almond extract until the blueberries are coated. Set aside.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan, trimming any excess.
- Pour the blueberry mixture into the prepared crust, spreading it out evenly.
- Sprinkle 1/4 cup of sliced almonds over the blueberry filling.
- Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden and the blueberry filling is bubbling.
- Allow the tart to cool in the pan on a wire rack for at least 30 minutes before removing the sides of the pan.
- Once cooled, dust the tart with powdered sugar before serving. Enjoy!
The Blueberry Almond Tart is a delightful dessert that combines the sweetness of blueberries with the nutty flavor of almonds in a buttery, flaky crust. This delectable tart has a rich history, with roots in French and American baking traditions. Renowned pastry chefs like Pierre Hermé and Thomas Keller have put their own spin on this classic dessert, elevating it to new heights of culinary artistry. The best versions of this tart can be found in upscale patisseries and fine dining restaurants in Paris, New York, and San Francisco. The key to a perfect Blueberry Almond Tart lies in the balance of flavors and the quality of the almonds, which should be toasted to perfection. For a unique twist, some chefs incorporate a layer of almond frangipane or a splash of Amaretto liqueur to enhance the almond flavor. Whether enjoyed on its own or paired with a dollop of whipped cream, this tart is a true celebration of summer's bounty.
70 min
8
320 calories
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