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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Frangipane tart
I often put ground almonds in the base of my tarts to absorb the juice of the fruit, especially when the fruits are frozen. Excellent!
6 people made this
IngredientsMakes: 1 large tart
- 1 shortcrust pastry case
- 100g butter, softened
- 80g caster sugar
- 140g ground almonds
- 1 egg
- 1 teaspoon good quality rum
- 700g blueberries, fresh or frozen
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Pierce the bottom of the pastry case several times with a fork, and cover with baking parchment. Pour in some dried beans.
- Bake in the preheated oven for 15 minutes. Remove from the oven and remove the beans and baking parchment. Set the case aside to cool.
- Meanwhile, mix the butter, caster sugar and ground almonds together in a food processor (or in a bowl, if you prefer to work by hand). Mix well, then add the egg and rum. Mix just until smooth.
- Spread the almond mixture into the pastry case, then add the blueberries evenly over the almond paste.
- Return to the preheated oven and bake until the pastry is golden and the fruit is bubbly, about 25 minutes.
This tart is equally good warm or cold, as dessert or as a snack. You can substitute vanilla extract for the rum if you prefer - children may like vanilla better.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This was delicious. And what a brilliant tip about ground almonds soaking up juice from frozen fruit. Thanks for posting.-09 Mar 2015
Blueberry Tart with Almond Cream Filling
This Blueberry Tart with Almond Cream Filling is a baked puff pastry tart that is topped with an almond flavored cream cheese topping and fresh blueberries. It is one of the easiest, prettiest, and tastiest dessert recipes you could make for Mom on Mother's Day!
Just because we are alone most of the time, doesn't mean we don't celebrate holidays. And, since I am the baker and cook that I am, I find nothing wrong with making my own special desserts for special occasions, like this Blueberry Tart!
In the bowl of a food processor, pulse flour, sugar, cornmeal, and salt to combine. Add butter and stir with a wooden spoon to coat butter cubes in flour. Pulse the food processor several times until mixture resembles coarse oatmeal. Add egg and 2 tablespoons milk pulse until dough begins to come together in a ball (add 1 more tablespoon liquid if needed). Transfer dough to a lightly floured work surface and knead briefly to shape into a disk about 5 inches across. Wrap in plastic and refrigerate at least 30 minutes or overnight.
Using a lightly floured rolling pin, roll dough into a shape ½ inch wider than the tart pan you’re using (we used a 9-½-inch round pan). Fold dough loosely in half and transfer to tart pan. Line pan with dough, being careful not to stretch it. Trim any excess dough from pan rim, leaving a blunt, neat edge. Gather trimmings into a ball (it should be about the size of a ping-pong ball). Wrap tart and small dough ball in plastic and refrigerate at least 1 hour, or up to 2 days.
Preheat oven to 375°. Remove tart pan from refrigerator. Between two sheets of wax or parchment paper, roll almond paste into a circle the size of the pan and place in bottom of pan. Top with an even layer of jam. Grate chilled pastry ball onto filling. Sprinkle almonds over top. Bake on a rack in center of oven until pastry is golden, filling is bubbly, and almonds are toasted, 40–50 minutes.
Transfer to a wire rack to cool. When tart is completely cool, dust with confectioners’ sugar. Serve at room temperature.
- 2 cups all-purpose flour
- 1 cup butter, at room temperature
- ½ cup powdered sugar
- 3 cups blueberries
- 2 tablespoons cornstarch
- ¼ cup white sugar
- 1 teaspoon lemon extract
Preheat the oven to 350 degrees F (175 degrees C).
Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
Pour blueberry filling over the cooled crust. Let cool before slicing.
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.
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. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Remove pan sides. Place tart on platter. Serve cold or at room temperature.
Recipe: Blueberry almond tart
This gorgeous blueberry and citrus-scented tart is best eaten on the day it is made but will keep for several days in an airtight container in a cool spot.
BLUEBERRY ALMOND TART
400g sweet short pastry
110g butter, softened
¼ cup caster sugar
1 egg, lightly beaten
1 small orange, finely grated zest
1 small lemon, finely grated zest
1 tbsp each: orange and lemon juice
140g ground almonds
200g blueberries, fresh or frozen
25g flaked almonds
Roll out pastry to fit a 35cm x 13cm oblong tart tin. Line tin with pastry and refrigerate for 30 minutes.
Heat oven to 200C. Line pastry case with baking paper and baking beans and bake 10 minutes, then remove paper and beans and bake a further 4-5 minutes until firm and just starting to colour.
Lower oven temperature to 170C.
For the filling, cream butter and sugar then beat in egg and citrus zest. Add citrus juices, ground almonds and half the blueberries and gently fold in.
Spoon filling into the pastry case, scatter over the remaining berries and top with flaked almonds. Bake about 30 minutes, until the filling is set and starting to colour. Cool tart on a wire rack. Serve dusted with icing sugar.
Vegan Blueberry Almond Tart
Yeah…it’s totally Wednesday afternoon and I’m posting a recipe for the first time this week. I’m sorry. I’ve totally been MIA…and for no good reason. Can you please forgive me?
I really like you a lot. You make me smile when I’m feeling blue and give me really good ideas on what to read next (which reminds me—I have two amazingly awesome book reviews coming your way!). Sooooo…whatyasay? Can we still be friends? Pretty please?
How about if I give you a slice of this rather outrageous blueberry tart?
It’s vegan, gluten-free and takes very minimal kitchen skills…making it perfect for spontaneous summer desserts where you really don’t feel like getting your hands that dirty. I know the feeling.
The crust is made of nothing but a little almond meal, maple syrup and canola oil and the filling…! Well, the filling is pure fresh blueberries with a healthy splash of blueberry juice…plus more maple syrup for good measure.
World Wide Web, if there’s anything I know it’s that you can never have too much maple syrup. For reals.
I loved this tart so much that I made it the “fruit component” of my lunch. If a hummus wrap and blueberry tart isn’t the most balanced lunch around, I honestly don’t know what is.
If you’ve never tried baking with almond meal, give it a go! I promise you won’t be let down it gives the crust a rather macaron-like texture that is simply addicting.
So…..let’s be friends again? I’ll slice the tart and you bring the booze make the tea. Afterward we can curl each others hair and talk about boys, cats and how to make the perfect pie crust. It’s gonna be grand.
Vegan Blueberry Almond Tart
adapted from Clean Food <—super duper cookbook…check it out!
2 cups almond meal (available at health foods stores, Whole Foods and Trader Joe’s)
1/2 cup toasted slivered almonds
Preheat oven to 350 degrees.
Spray a nine inch springform tart pan with cooking spray. In a large bowl, combine all crust ingredients and mix with fingers until clumpy. Pour mixture into tart pan and press down to create crust. Bake for 20 minutes until golden brown.
Meanwhile, combine 1/2 cup of the blueberry juice with the cornstarch and whisk well. Set aside. In a small saucepot, whisk together the other half cup of blueberry juice, 1 cup blueberries, maple syrup and lemon juice. Bring to a simmer and cook for 3 minutes. Slowly whisk in the juice/cornstarch mixture and keep whisking until mixture is thick. This will take about 6-8 minutes. Once thick, add the remaining blueberries and refrigerate until chilled and set—about 1-2 hours. Right before serving, scatter almond slivers on top and press down very gently.
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 3 tablespoon fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter process until large moist crumbs form (dough should hold together when squeezed).
Transfer dough to a 9-inch round tart pan with a removable bottom with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes cool completely.
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
In a small bowl, mix cornstarch with 2 tablespoons water stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
Blueberry Almond Tart
The other morning Taylor and I awoke feeling rather blue. Not because the cats decided to use our bodies as early-morning spring boards rather, we had blueberries on the brain. That’s the best kind of blue. So, in spite of the heat, we put on our grubby clothes, loaded up on bug spray, and headed out to the country for a good ol’ fashioned blueberry-pickin’ date.
The fields were swarming with bugs, but the bushes were hanging heavy with ripe berries. It didn’t take us long to pick two whole buckets of beautiful blues.
Actually, we probably picked two and a half buckets, if you count all the ‘snacks’ we had along the way (those are free, right?)
Yes, we were dripping by the end of it, but it was well worth the blood, sweat, and tears. Ok, just sweat. No tears were shed in the picking of these berries.
Once we got home I realized just how many blueberries we actually picked. It’s easy to go overboard when you’re meandering down long, overgrown aisles and each bush seems to have more berries than the next (or rather, the bushes on the other side of the aisle always appear to have more berries… the
grass is always greener berries are always bluer, right?)
And since one can only have so much jam (don’t worry, I made plenty, and will be posting about that shortly!) I sought out some new recipes to ensure that not a single berry went to waste. In fact, you’ll probably be seeing nothing but blueberries here for the next, oh, week and a half? I’m sure you won’t mind.
Let’s talk about this tart.
The filling is basically a blueberry curd, thickened with both egg yolks and cornstarch. It was on the loose side, but packed with fresh berry flavor. True to it’s name, it is quite tart, both from the berries and the addition of lemon. Think of it like a lemon bar… but blue. It’s best served with a scoop or two of vanilla ice cream to offset some of the pucker. The filling itself is no-bake, so the berry flavor is bright and fresh, and the light almond flavor of the crust is a perfect counterpart. I’d personally like some more almond, perhaps a marzipan crumble or something would be a nice addition, but overall this tart was a perfect way to highlight our freshly-picked blueberries.
Low FODMAP and Gluten-Free Recipe – Blueberry and Almond Tart – suitable for IBS
My days all blur one into the other now that I work from home. I forget when it is Saturday, which was always my baking day. But I have decided to stick to that routine at least, so I made yummy mini loaves for a guest post and this Blueberry & Almond tart for Adriano and me. Dario is away motorbiking around New Zealand with a good friend, which sometimes stops my breathing when I think of him out there on those roads with so little protection. But, he is having a great time and I was doing the same thing in Europe at his age, so I can’t say much.
Back to my baking efforts. I am trying to get this gluten-free recipe right for pastry and this was a little better but still a bit tough. I have put it down below so you can scrutinize it and decide for yourselves whether you want to give it a go. It certainly holds together brilliantly and tastes fine but is a little tough to cut. I think that must be due to the lack of an egg but some among you might know the science behind it better than me. Next time, an egg goes in and less water. The filling and topping was inspired by a recipe from a favourite blog I visit called Delicious Obsessions (what a great name). I had to adjust it of course to be low FODMAP, and the recipe below is the result. It is scrumptious.
Meanwhile, over on Changing I have written an article called, Busyness – Worn as a Badge of Honour. Are you guilty of answering the question, “How are you?” with the response, “Busy”? If you are, then I have a challenge for you over there.