Blueberry Almond Tart

Ingredients

Puff Pastry

  • 2 cups all-purpose unbleached flour

  • 1/4 cup fine cane sugar

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup plain Greek yogurt

Almond Filling

  • 5 tbsp unsalted butter, softened

  • 1/4 cup fine cane sugar

  • 1/2 tsp salt

  • 1/2 tsp vanilla extract

  • 1/4 tsp almond extract

  • 1 egg

  • 2/3 cup almond flour (Bob’s Red Mill)

Blueberries

  • 3 cups wild blueberries

  • 1/4 cup fine cane sugar

  • 2 tbsp cornstarch

  • 1 tsp lemon zest

Method

  1. Make the Pastry - In a medium-sized bowl, sift together the flour, salt, and baking powder. Whisk in the sugar. Using a spatula, mix in the yogurt until a rough dough forms. Dump the dough onto a flat surface and knead until it comes together into a smooth dough ball. Using a rolling pin, roll the dough into a long rectangle and fold it into thirds, envelope-style. Turn the folded dough 180° and roll it out again into another long rectangle. Fold the dough into thirds once more, then wrap it in plastic and store it in the fridge for at least an hour.

  2. For the Almond Filling - In the bowl of a food processor, combine the sugar and softened butter, and pulse until smooth. Add the egg, almond extract, and vanilla extract, and pulse again until combined. Add the almond flour and salt, and mix until a smooth paste forms. Set aside.

  3. For the Blueberries - In a small bowl, combine the blueberries, sugar, cornstarch, and lemon zest. Stir to combine and let sit until the blueberries release their juice and become nicely macerated.

  4. Prepare the Tart Pan and Dough - Grease a 9-inch tart pan with butter. Remove the dough from the fridge and roll it out into a large round shape about 1/4 to 1/8 inch thick. Place the dough over the tart pan and press it into the shape of the pan. Leave the extra dough hanging over the edges and place the tart pan with the pastry into the freezer for 10 minutes. Preheat your oven to 425°F (220°C).

 
 

5. Assemble the Tart -Remove the tart pan from the freezer and trim the sides, leaving about 1/2 inch of dough hanging over the edges. The extra dough helps account for shrinkage during baking. Poke holes in the bottom of the pastry using a fork. Pour the almond filling into the tart and, using an offset spatula, smooth the paste into an even layer. Pour the blueberries over the filling and spread them out so the almond filling is covered by the berries. Place the tart pan onto a sheet tray to catch any drips and bake in the preheated oven for 35-40 minutes, or until the blueberries are bubbling and gooey and the crust is golden brown.

 
 

6. Serve - Remove the tart from the oven and allow it to cool for at least 1 hour before dusting with powdered sugar. Serve alone or with vanilla ice cream or whipped cream. Enjoy!

Notes

  • Because the blueberries are macerated, there may be some leakage. For this reason, I recommend baking the tart on a sheet tray.

Tools I Used

SweetElla Cirinodessert, blueberry, summer, tart, simple, almond, lemonComment