Sunday, August 15, 2010
This tart is a great way to show off my hand-picked British Columbian Blueberries. I developed this for the BC Blueberry Council's blogger recipe contest (closing tonight!).
The blueberries sit on top of a sweet, tender pie crust then they are covered by a creamy, almond custard and baked to golden perfection. The kitchen was filled with the most enticing aroma of toasted almonds and sweet cream. It is quick and easy as the whole thing is made in the food processor. Both the crust and the filling can be made ahead of time to be baked according to your schedule.
The tart slices easily and cleanly to shows off a striking contrast between the berries and the filling. Sturdy enough to be transported to a picnic yet classy enough to be the star at your next summer party. With all those blueberries it's got lots of anti-oxidants. You can easily add variety and color with sliced peaches, halved cherries, whole raspberries or other complementary fruit.
Wish me luck in the contest and do try this tart. It's dee-lish!
Blueberry Almond Custard Tart
1 - 9" tart
Sweet Tart Crust
1 1/4 cups flour
1/4 cup sugar
1/4 tsp salt
1/2 cup very cold butter, cubed
2 tsp vanilla extract
2 tsp water
Almond Custard Filling
1/2 cup sugar
2/3 cup blanched almonds (or 1/2 cup ground almonds)
1/4 tsp salt
1/3 cup butter, softened
1 tsp vanilla or almond extract
1 1/2 cups blueberries
up to 1/2 cup peaches, cherries, raspberries (optional)
1. Crust: In a food processor pulse together flour, sugar and salt. Add butter and pulse until resembles coarse meal. Whisk together egg, vanilla and water and stir into the dry ingredients. The dough should be crumbly but able to hold together when squeezed. You may need a teaspoon more water if it does not hold together.
2. Press the crust into a 9" tart pan (with removable base). Prick all over with a fork. Freeze for 30 minutes or up to 24 hours.
3. Preheat oven to 375 degrees F. Bake the frozen shell for 10 to 12 minutes, until lightly golden. Cool on a wire rack for 10 minutes while you prepare the filling. Decrease oven temperature to 350 degrees F.
4. Filling: In a food processor, pulse together sugar, almonds and salt until finely ground. Add the butter and process until smooth. Add the eggs and vanilla or almond extract. Process until smooth. Refrigerate airtight until ready to use. This can be made up to 24 hours in advance.
5. Arrange the blueberries and other fruit (if using) in the slightly cooled tart shell. Gently spread the almond cream on top.
6. Bake for 40-45 minutes or until the almond custard is set and golden brown. Cool completely before serving. The tart can be made 1 day in advance. Serve cold or at room temperature. To store: cover fully cooled tart and refrigerate.