Blueberry Almond Tart Recipe
I love blueberries. I usually serve them fresh with yogurt but this time, I made a change and baked them in a delicious almond cream tart. I filled puff pastry dough with homemade buttery almond cream and topped it with fresh blueberries.
When blueberries are baked, they release a beautiful deep blue color onto the almond cream. I didn't want the puff pastry to turn soggy, so instead of using regular tart molds, I placed them into brioche molds that could hold more cream as the cavity is much deeper. The tarts were not overly sweet; I really wanted the blueberries to shine in this wonderful French dessert.
Yields: 4 tartlets4 tablespoons unsalted butter, + extra for greasing the molds
1 teaspoon pure vanilla extract
1 egg, at room temperature
2-½ tablespoons granulated sugar, to taste
10 tablespoons almond powder, (10 ounces)
1/8 teaspoon salt
4 (5 x 5-inch) squares puff pastry dough, store-bought
2 (6-ounce) packages fresh ripe blueberries
¼ cup blueberry jam, warm
Preheat the oven to 375°F.
For the puff pastry dough:
Coat 4 (3-½-inch diameter) brioche molds with butter.
Transfer the the dough to the molds. Prick the dough with a fork. Stack the molds, placing little squares of parchment paper between them to prevent from sticking to each other. Chill in the refrigerator until the rest of the ingredients are ready.
For the almond cream:
Using a handheld mixer, whisk the egg with sugar until you get a pale yellow foam. It will take about 5 minutes. The consistency should be very airy. Add the vanilla and salt. Set aside.
Cream the softened butter (at room temperature). Pour in the egg mixture. Add the almond powder. Mix until the batter is smooth.
Place about 3 tablespoons of almond cream in the center of each tart shell. Top with a generous amount of blueberries. Place the almond blueberry desserts on a baking sheet and bake for 15 minutes at 375°F, then lower the temperature to 350°F for another 20-25 minutes. Remove from the oven and immediately brush each tartlet with 2 teaspoons of warm blueberry preserves, for a nice glossy look.
Let the tartlets cool for a few minutes. Remove the shells from the molds. You can serve them warm with a scoop of vanilla ice cream and a nice cup of hot tea.
You can buy ready-made almond flour. I prefer to make it myself. Remember to get a little more than 2.5 ounces of whole almonds (I buy them at Costco) to get the correct amount of powder. Grind the blanched, peeled almonds with a mortar and pestle or a food processor.
Parchment paper is very convenient if you use molds that aren't non-stick. If you're extra cautious, grease the molds with butter before lining them with parchment paper.
You can make these fruit tarts with any fruit and nut combinations, such as plums, apples, peaches, apricots, apples, figs, walnut, pistachios, etc... -depending on the season. Be creative!
Check out my other desserts by clicking on the link.Published By: on March 5, 2012.