Sunday, August 15, 2010

Blueberry Almond Custard Tart

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
1 egg
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
2 eggs
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.


Unknown said...

I love a tart, this is just so pretty

A Canadian Foodie said...

Just got a case of blueberries and LOVE almonds. This will be made at my house before the end of the week. Gorgeous looking tart1

scrambledhenfruit said...

Good luck with the contest- this tart looks delicious!

cocoa and coconut said...

Looks fabulous! I've got a new thing for bluberries at the moment. Good luck in the contest, I'm sure it will go down a treat :D

Sinful Southern Sweets said...

Beautiful! Wishing I had a slice to go with my coffee this morning!

Pam said...

Good luck with the contest! I could go for a slice of this tart right now. It has me drooling and your photos are great!

Patricia Turo said...

It surly looks like a winning tart!

Good Luck!

Natalie said...

I love almond flavor in desserts! I hope you win!

Evan @swEEts said...

I just discovered your blog and I love it! This tart looks to die for.. almonds and blueberries are a fantastic combo.

Tia said...

Thanks for the positive comments! This was indeed deelish :)

Beth said...

I do love fruit desserts, and this one looks fantastic. Good luck!

Kayte said...

OMW this looks insanely delicious and perfectly's a good thing that isn't hanging around my house, I would be tempted to deny its very existence so I would not have to share! Lovely.

Sarah from 20somethingcupcakes said...

I've seen a lot of blueberries around but this is unique. First time here but I'm loving your recent posts. And your blog name, of course.

Anonymous said...

This looks fabulous! Good luck with both recipes!

Garcon de Croissant said...

This tart has two things I really love: custard and almond. I can't wait to try this.

Bergamot said...

The tart is has a nice combination of ingredients and it seems so simple...