Indulge in a symphony of flavors with our delectable Fresh Blueberry Almond Tart recipe, where sweet blueberries and nutty almonds harmonize perfectly. This culinary masterpiece features a buttery, flaky crust that cradles a luscious filling of juicy blueberries, complemented by the subtle crunch of toasted almonds. Experience a burst of summery goodness in every bite as the tartness of the blueberries dances on your palate, while the almond's nutty richness adds a delightful depth of flavor. Treat yourself to this delightful dessert, perfect for any occasion, and discover why it's a beloved favorite among discerning dessert enthusiasts.
In addition to the main recipe, the article also includes several variations to tantalize your taste buds. For a touch of tangy citrus, try the Blueberry Lemon Almond Tart, where zesty lemon zest and juice elevate the blueberry filling to new heights. If you prefer a more tropical twist, the Blueberry Coconut Almond Tart awaits, where the subtle sweetness of coconut flakes adds a tropical flair to the classic combination.
For those seeking a gluten-free option, the Gluten-Free Blueberry Almond Tart offers a delicious alternative without compromising on flavor. And for those with a sweet tooth, the Blueberry Almond Tart with Streusel Topping takes indulgence to the next level, with a buttery streusel topping that adds an extra layer of crispy, sweet goodness.
With its detailed instructions and helpful tips, this article equips you to create an unforgettable blueberry almond tart that will impress friends and family alike. Embark on this culinary journey and let the delightful flavors of this timeless classic enchant your senses.
BLUEBERRY ALMOND BREAKFAST TART
Provided by Anne Thornton, Host of Dessert First
Time 13h5m
Yield 1 (9-inch) tart
Number Of Ingredients 15
Steps:
- Filling: In a heavy bottom medium saucepan add 4 pints blueberries, the sugar, and the lemon juice. Coarsely mash the berries with a fork. Stir over medium-high heat until the sugar dissolves and mixture boils and thickens, about 8 minutes. In a medium bowl whisk the egg yolks and cornstarch together. Slowly whisk in half of the hot berry mixture (making sure not to cook egg yolks), then return the egg mixture to the pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in the butter, and lemon peel. Transfer the filling to a bowl, cover and refrigerate overnight.
- Crust: Mix the flour, 1/3 cup sliced almonds, sugar, and salt in a food processor until the almonds are finely ground. Add the butter, pulsing until the mixture looks like coarse meal. In a small bowl, whisk together the egg yolk, and almond extract. Add the mixture to the food processor and blend until moist clumps form. Gather the dough into a ball and flatten it into a disk. Lightly butter a 9-inch-diameter tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan. Pierce the crust all over with fork, and freeze for 45 minutes.
- Preheat the oven to 350 degree F. Line the crust with foil, and fill it with dried beans or pie weights.
- Bake until the crust is set, about 12 minutes. Remove the foil and beans, and continue to bake until the crust is golden, about 16 minutes more. Cool the crust completely on a rack. Spread the filling in the crust, and sprinkle the remaining 1 1/4 pints of blueberries over the filling. In a small saucepan over medium heat, add the black currant jelly and stir until melted. Brush the jelly over the berries as a glaze. Sprinkle the remaining 2 tablespoons sliced almonds around the edge of the tart. Cover loosely with foil and chill at least 2 hours. Remove the pan sides. Put the tart on a platter, and serve cold or at room temperature.
FRESH BLUEBERRY ALMOND TART
An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
- Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
- Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
- Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
BLUEBERRY-ALMOND TART
Categories Food Processor Fruit Nut Dessert Bake Blueberry Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For filling:
- 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. 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. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and chill overnight.
- For crust:
- 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. Add butter; using on/off turns, cut in until mixture resembles coarse meal. 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.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.
- Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries. 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.)
- Remove pan sides. Place tart on platter. Serve cold or at room temperature.
Tips:
- Prepare the Crust First: Start by preparing the tart crust. This will give it time to chill while you make the filling.
- Use Fresh Blueberries: Fresh blueberries are best for this tart, as they have a more intense flavor and will hold their shape better than frozen berries.
- Sweeten to Taste: The amount of sugar in the filling is adjustable. Taste the filling before baking and add more sugar if desired.
- Bake Until Golden Brown: The tart is done baking when the crust is golden brown and the filling is bubbling.
- Let Cool Before Serving: Allow the tart to cool for at least 30 minutes before serving. This will help the filling to set and make it easier to slice.
Conclusion:
This fresh blueberry almond tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries, nutty almonds, and creamy almond filling is sure to please everyone. Whether you are serving it for a special occasion or just as a simple treat, this tart is sure to be a hit.
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