Blueberry Almond Tart

There’s something about a Blueberry Almond Tart that evokes memories of summer afternoons spent with loved ones. Picture this: a warm breeze rustling through the trees, the sun gently kissing your skin, and laughter filling the air. This tart has been a staple in my family for years, often gracing our table during gatherings and celebrations. The vibrant burst of fresh blueberries melded with the crunch of toasted almonds creates a harmony of flavors that’s simply irresistible. Every bite is a journey through sweet and tart, with a buttery crust that crumbles delightfully with each forkful. I remember the first time I made it; I was nervous but excited, hoping to recreate the magic my grandmother always brought to the table. Now, it’s one of my go-to recipes, and I love sharing it with friends and family, creating new memories around this delicious dessert.

What to Buy for Blueberry Almond Tart

When it comes to the ingredients for this Blueberry Almond Tart, each one has its role in creating the perfect balance of flavors and textures. The key players here are fresh blueberries, which provide that irresistible burst of flavor, and sliced almonds that give an excellent crunch. Using quality ingredients not only elevates the taste but ensures that every bite is a joy to savor.

• 3 lbs fresh blueberries: The star of the show, fresh blueberries bring lively sweetness and a beautiful color that enhances the tart’s appearance.
• 1/2 cup granulated sugar: This sweetener balances the tartness of the blueberries, creating a harmonious filling.
• 1 tablespoon freshly squeezed lemon juice: A splash of acidity that brightens the flavor profile of the filling.
• 2 large egg yolks: Helps bind the filling and adds richness to the mixture.
• 2 teaspoons cornstarch: Acts as a thickening agent, ensuring the filling sets nicely.
• 3 tablespoons unsalted butter: Adds a rich, buttery flavor that complements the sweetness of the blueberries.
• 1 teaspoon finely grated lemon zest: Enhances the lemon flavor, contributing to the overall brightness.
• 1 cup all-purpose flour: The base for the tart crust, providing structure and a crumbly texture.
• 1/2 cup sliced almonds: Lightly toasted for flavor and crunch, they add a wonderful nutty taste.
• 2 tablespoons granulated sugar: Used in the crust to add a hint of sweetness.
• 1/4 teaspoon salt: Balances the flavors in both the filling and crust.
• 1/2 cup chilled unsalted butter: Cut into cubes, this is essential for making a flaky tart crust.
• 1 large egg yolk: Adds richness to the crust, enhancing its flavor and texture.
• 1/4 teaspoon almond extract: Adds a lovely almond flavor that complements the blueberries beautifully.

Recipe Directions for Blueberry Almond Tart

Making a Blueberry Almond Tart is a delightful process, and I absolutely love every step. Start by preparing your filling, and then move on to the crust—it’s easier than you might think. Just be sure to take your time and enjoy the journey to a delicious dessert.

1. To prepare the filling, combine 1 1/2 lbs (4 cups) of blueberries, 1/2 cup of granulated sugar, and 1 tablespoon of freshly squeezed lemon juice in a heavy medium saucepan. Use the back of a spoon or a potato masher to crush the berries gently. This step releases their natural juices, and the aroma is simply heavenly.
2. Stir the mixture over medium-high heat until the sugar is fully dissolved. Continue cooking until the mixture begins to boil and thicken, which should take about 7 minutes. You’ll notice the color deepening, and the filling will become syrupy.
3. In a medium bowl, whisk together 2 large egg yolks and 2 teaspoons of cornstarch. Gradually drizzle in half of the hot berry mixture while whisking constantly. This technique is crucial as it warms the yolks without cooking them, ensuring a smooth filling.
4. Return the mixture to the saucepan, whisking in the reserved hot berry mixture. Continue to stir over medium-high heat until it reaches a boil and thickens, about 3 minutes. The filling should be glossy and thick, looking utterly irresistible.
5. Next, whisk in 3 tablespoons of unsalted butter and 1 teaspoon of finely grated lemon zest. Stir until the butter is melted and everything is smoothly combined. Transfer this luscious filling to a heat-proof bowl, cover tightly with plastic wrap, and chill overnight. This resting period allows the flavors to develop beautifully.
6. The next day, it’s time to prepare the crust. Start by lightly buttering a 9-inch-diameter tart pan with a removable bottom to ensure easy removal later on. Combine 1 cup of all-purpose flour, 1/4 cup of sliced almonds, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt in the bowl of a food processor. Pulse until the almonds are finely ground.
7. Add 1/2 cup of chilled unsalted butter, cut into 1/2-inch cubes, to the mixture. Pulse several times until it resembles coarse meal, which should have a crumbly texture with small pieces of butter still visible.
8. In a small bowl, whisk together 1 large egg yolk and 1/4 teaspoon of almond extract. Add this mixture to the flour mixture and pulse until moist clumps form. Gather the dough into a ball, pressing it into the bottom and sides of the prepared tart pan. Be sure to pierce the crust all over with a fork; this prevents it from puffing up while baking. Freeze the crust for 30 minutes.
9. Preheat your oven to 375°F (190°C). Line the crust with a sheet of lightly buttered foil and fill with dried beans or pie weights. Bake for about 12 minutes, until the crust is set. Carefully remove the foil and weights, and bake again for another 16 to 18 minutes, or until the crust is lightly golden. It should be firm to the touch.
10. Once baked, place the crust on a wire rack to cool completely. When the crust is cooled, fill it with the chilled filling mixture, spreading it evenly. Arrange the remaining 4 cups of blueberries on top, creating a beautiful pattern. Sprinkle the remaining 1/4 cup of sliced almonds around the edges for added texture and flavor.
11. Cover the tart loosely with plastic wrap and chill for at least 2 hours, or up to 1 day before serving. This resting period will enhance the flavors and set the filling nicely.

Ways to Customize

There are myriad ways to customize your Blueberry Almond Tart to suit your tastes or to create a unique twist. Here are some ideas to consider:

• Fruit Variations: Experiment with different fruits! You can use raspberries, blackberries, or even a mix for a colorful array.
• Nut Options: Instead of almonds, try using hazelnuts or walnuts for a different flavor profile and texture.
• Spice it Up: Add spices such as cinnamon or nutmeg to the filling for an extra layer of flavor.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to accommodate dietary restrictions.
• Sweeteners Swap: Try using honey or maple syrup instead of granulated sugar for a different sweetness.
• Serving Suggestions: Serve the tart warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Perfect Matches for Blueberry Almond Tart

Serving the Blueberry Almond Tart is all about creating the right atmosphere and pairing it with complementary flavors. Here are some ideas on how to enjoy this delightful dessert:

• Perfect with Ice Cream: Serve slices of the tart alongside a scoop of vanilla or almond ice cream for a creamy contrast.
• Accompany with Coffee: This tart pairs wonderfully with a cup of freshly brewed coffee or a light tea, making it an ideal afternoon snack.
• Summer Picnics: It’s a great addition to summer picnics or potlucks, where its vibrant colors will catch everyone’s eye.
• Special Occasions: Make it the centerpiece of your dessert table during birthdays, anniversaries, or family gatherings.
• Storage Tip: Store leftover tart in the refrigerator, covered, for up to three days. It’s just as delightful the next day!
• Seasonal Pairing: Enjoy a slice during the warm months when blueberries are at their peak, or serve it at holiday gatherings for a festive touch.

FAQ

Conclusion

This Blueberry Almond Tart is truly a delightful dessert that combines fresh flavors and textures, making it a standout at any gathering. I encourage you to try this recipe and experience the joy it brings to your table. Whether you’re celebrating a special occasion or just want to treat yourself, this tart is sure to impress!

Blueberry Almond Tart

The ultimate summer dessert! This Blueberry Almond Tart offers a perfect balance of sweet and tangy flavors, featuring fresh blueberries enveloped in a buttery crust and topped with crunchy almonds. It's an easy yet stunning dessert that will impress your guests. Make it for your next gathering!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Whisk
• Frying Pan
• Oven
• Food Processor

Ingredients

  

• 3 lbs Fresh Blueberries For the filling
• 1/2 cup Granulated Sugar For sweetening the filling
• 1 tablespoon Freshly Squeezed Lemon Juice To brighten the filling
• 2 large egg yolks Egg Yolks For richness in the filling
• 2 teaspoons Cornstarch To thicken the filling
• 3 tablespoons Unsalted Butter For flavor and richness in the filling
• 1 teaspoon Finely Grated Lemon Zest To enhance the citrus flavor
• 1 cup All Purpose Flour For the crust
• 1/2 cup Sliced Almonds Toasted for flavor and garnish
• 2 tablespoons Granulated Sugar For sweetness in the crust
• 1/4 teaspoon Salt To balance flavors
• 1/2 cup Chilled Unsalted Butter For the crust, cut into cubes
• 1 large egg yolk Egg Yolk For richness in the crust
• 1/4 teaspoon Almond Extract To enhance the nutty flavor

Instructions

 

• To prepare the filling, combine 1 1/2 lbs (4 cups) of blueberries, 1/2 cup of granulated sugar, and 1 tablespoon of freshly squeezed lemon juice in a heavy medium saucepan. Use the back of a spoon or a potato masher to crush the berries gently. This step releases their natural juices, and the aroma is simply heavenly.
• Stir the mixture over medium-high heat until the sugar is fully dissolved. Continue cooking until the mixture begins to boil and thicken, which should take about 7 minutes. You’ll notice the color deepening, and the filling will become syrupy.
• In a medium bowl, whisk together 2 large egg yolks and 2 teaspoons of cornstarch. Gradually drizzle in half of the hot berry mixture while whisking constantly. This technique is crucial as it warms the yolks without cooking them, ensuring a smooth filling.
• Return the mixture to the saucepan, whisking in the reserved hot berry mixture. Continue to stir over medium-high heat until it reaches a boil and thickens, about 3 minutes. The filling should be glossy and thick, looking utterly irresistible.
• Next, whisk in 3 tablespoons of unsalted butter and 1 teaspoon of finely grated lemon zest. Stir until the butter is melted and everything is smoothly combined. Transfer this luscious filling to a heat-proof bowl, cover tightly with plastic wrap, and chill overnight. This resting period allows the flavors to develop beautifully.
• The next day, it’s time to prepare the crust. Start by lightly buttering a 9-inch-diameter tart pan with a removable bottom to ensure easy removal later on. Combine 1 cup of all-purpose flour, 1/4 cup of sliced almonds, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt in the bowl of a food processor. Pulse until the almonds are finely ground.
• Add 1/2 cup of chilled unsalted butter, cut into 1/2-inch cubes, to the mixture. Pulse several times until it resembles coarse meal, which should have a crumbly texture with small pieces of butter still visible.
• In a small bowl, whisk together 1 large egg yolk and 1/4 teaspoon of almond extract. Add this mixture to the flour mixture and pulse until moist clumps form. Gather the dough into a ball, pressing it into the bottom and sides of the prepared tart pan. Be sure to pierce the crust all over with a fork; this prevents it from puffing up while baking. Freeze the crust for 30 minutes.
• Preheat your oven to 375°F (190°C). Line the crust with a sheet of lightly buttered foil and fill with dried beans or pie weights. Bake for about 12 minutes, until the crust is set. Carefully remove the foil and weights, and bake again for another 16 to 18 minutes, or until the crust is lightly golden. It should be firm to the touch.
• Once baked, place the crust on a wire rack to cool completely. When the crust is cooled, fill it with the chilled filling mixture, spreading it evenly. Arrange the remaining 4 cups of blueberries on top, creating a beautiful pattern. Sprinkle the remaining 1/4 cup of sliced almonds around the edges for added texture and flavor.
• Cover the tart loosely with plastic wrap and chill for at least 2 hours, or up to 1 day before serving. This resting period will enhance the flavors and set the filling nicely.

Notes

• Storage: Store leftover tart in the refrigerator, covered, for up to three days. It’s just as delightful the next day!
• Freezing: For longer storage, you can freeze slices of the tart, but it’s best enjoyed fresh.
• Variations: Try using different fruits or nuts to customize the tart to your liking.
• Presentation: Garnish with whipped cream or serve with a scoop of ice cream for a delightful treat.
• Serving Tip: This tart is perfect for summer picnics or family gatherings!

Keyword Almond Tart Dessert, Blueberry Tart Recipe, Easy Tart Recipe, Summer Desserts

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.