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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
shortcrust pastry |
1/2 cup sugar |
3/4 cup almonds |
1/4 teaspoon salt |
8 tablespoons butter |
2 eggs |
2 cups blueberries |
1/3 cup almonds |
Directions:
1. Prepare the pastry and line a 10-inch tart pan as instructed. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to a day.
2. Preheat the oven to 350°F Bake the tart shell for 10 to 12 minutes, until lightly golden. Remove the pan from the oven (leave the heat on) and transfer to a rack to cool for 10 minutes.
3. Prepare the almond cream (creme d'amande): combine the sugar, almonds and salt in a food processor and mix until finely ground. Add the butter and process until combined. Add the eggs one by one and mix until smooth. This can be made up to a day ahead: transfer to an airtight container and refrigerate. Bring to room temperature before using.
4. Pour the blueberries in the tart shell, cover evenly with creme d'amande, and level the surface with a spatula, working gently to avoid popping the blueberries.
5. Bake for 25 minutes. Take the pan out, sprinkle with sliced almonds, and bake for 15 minutes, until the creme d'amande is set and the almonds are golden. Let cool completely and serve. (The tart can be made up to 8 hours ahead, covered with foil, and refrigerated. Bring to room temperature before serving.).
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