***VIDEO HOW-TO*** This tart is the perfect way to showcase blueberries in season.
- Pastry Dough:
- flour - 1 cup, all purpose
- egg yolk - 1 large
- confectioner's sugar - 2/3 cup
- cold water - 2 tbsp
- vanilla extract - 1/4 tsp
- butter - 5 tbsp (or margarine), chilled 30 min in freezer and cut in pieces
- butter - 5 tbsp (or margarine)
- ground almonds - 1/2 cup (coffee grinder works best)
- sugar - 1/3 cup
- flour - 1 tbsp, all purpose
- egg - 1 large
- vanilla extract - 1 tsp
- rum - 1 tsp (optional)
- blueberries - 1 1/2 cups, fresh
- For Assembling The Tart:
- confectioner's sugar - 2 tbsp, for dusting, if desired
1. Â Place the flour, confectionerâ€™s sugar and butter or margarine into a food processor bowl fitted with a metal blade. Process for about 10 seconds, until the mixture looks like sand. Add the egg yolk, vanilla, and water and process just until the dough comes together; it should still be a little crumbly. Place the dough onto a large piece of plastic wrap. Gather into a ball, flatten and then cover with plastic. Chill two hours in the freezer or overnight in the fridge.
2. Â With an electric mixer, beat the butter or margarine until creamy. Add the almonds, sugar, and flour and mix well. Add the egg, vanilla, and rum. Mix on low to combine and then turn up the speed of the mixer to high and whip until the mixture is light and airy, about 1 Â½ minutes. Cover cream with plastic and refrigerate. The cream may be made 3 days in advance.
3. Â Preheat oven to 425Â° F. Grease an 8-inch tart ring and place on a cookie sheet covered with parchment paper. Place a piece of plastic wrap larger than the tart ring on the counter and sprinkle with flour. Roll the dough out until it is at least one inch larger than the tart ring. Place your hand under the plastic, lift the dough and place in the tart ring using your finger to gently press the dough into the corners. Remove plastic and use a rolling pin to trim off the top of the dough. Spread the almond cream evenly on the bottom of the dough. Press the blueberries into the cream, leaving about Â¼ - inch space between them. Bake for 30 minutes, or until golden. Let cool.
4. Â To serve, dust with powdered sugar. If the tart will not be served the same day, it must be refrigerated.