Delicious indeed! If I could say that myself…
…a tart with a sweet crust, almond fillings, and fresh blueberries topping; well it has to be delicious! A perfect recipe to share with family and friends!
The last time I kind of struggled with rolling the dough, so this time around, I just pressed the dough into the tart pan with my fingers. This worked well (at least for me) as the dough hardly cracked and got perfectly pressed into the pan. But leave that to you; if want you use a rolling pin and roll into disc and then gently press it into the pan. And so is with the baking the crust. I poked the centre of crust with a fork to prevent the pastry from puffing up. Alternately you could place a baking sheet on top of the pastry and fill with dried beans and then bake; both ways work well.
Let the tart cool a bit before you remove from the pan. Dust with icing sugar and serve them with a scoop of ice cream for added awesomeness!
You need –
- All purpose flour – 150 grams
- Ground almonds – 50 grams
- Caster sugar – 1.5 tablespoon
- Cold unsalted butter – 90 grams, cut into small cubes
- Egg yolk – 1
- Ice cold water – 1.5 – 2 tablespoon
- Salt – a good pinch of salt
For the filling:
- Unsalted butter – 100 grams
- Sugar – 1 1/3 cups
- Almond flour – 175 grams
- Eggs – 2 @ room temperature
- Vanila extract – ½ teaspoon
- Lemon essence – ¼ teaspoon
- Lemon zest – 1 teaspoon
- Blueberries – 3/4 cup
How to –
Pastry crust –
Grease a 8” inch tart pan with a removable bottom and set aside.
In a food processor, put the ground almonds and all purpose flour, caster sugar, salt and pulse till everything is well combined. Add the cold butter and pulse again till the mixture resembles bread crumbs. Now add yolk and about 2 tablespoons of ice cold water and pulse till the mixture forms into soft dough. Now put the dough on to lightly floured surface and roll into a ball. Wrap the dough with a cling film and refrigerate for about 20 minutes of till the dough is firm enough to roll.
Remove the dough and place in on the pan, gently press down the dough with your fingers to fit to the pan and up to the edges evenly or with a rolling pin roll into a flat disc and gently lift and place it into the tart pan. Cover with a cling wrap and back into the fridge to chili for another 20 minutes.
Pre-heat the oven to 200 C.
Remove the dough from the fridge and trim the edge. Using a fork gently prick round the bottom of the pastry. Bake for 15-20 minutes or till the crust is lightly golden. Remove and set aside to cool.
While the shell cools; prepare the filling…
Reduce the oven temperature to 170 C.
In mixing bowl, put all the ingredients under “for the filling” and beat till everything is well combined and smooth. Pour the batter into the tart shell and smooth the top. Bake for about 30 minutes. Remove from the oven and gently press down the blueberries on top and return to the oven for another 15 minutes or till the berries are soft.
Remove and cool slightly before you turn the tart into a serving plate. Dust with some icing sugar and serve with a scoop of ice cream if wish too.