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Blueberry Almond Tart

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.

Blueberry Almond Tart

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.

Blueberry Almond Tart

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.

Blueberry Almond Tart

Yield: 1 9-inch tart (8 servings)

Cook Time: 1 hour 30 mintues

Total Time: 24 hours

Ingredients:

For Filling:

  • 3 lbs (2 quarts or 8 cups) fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 large egg yolks
  • 2 teaspoons cornstarch
  • 3 tablespoons unsalted butter
  • 1 teaspoon finely grated lemon zest

For Crust:

  • 1 cup all purpose flour
  • 1/2 cup sliced almonds, lightly toasted and divided
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 1/4 teaspoon almond extract

Directions:

  1. To prepare filling, combine 1 1/2 lbs (4 cups) blueberries, sugar, and lemon juice in heavy medium saucepan, crushing berries with the back of a spoon or a potato masher. Stir over medium-high heat until sugar is dissolved and mixture boils and thickens, about 7 minutes. Whisk yolks and cornstarch in medium bowl. Gradually drizzle in half of hot berry mixture, whisking constantly, until yolks are warm to the touch; return to saucepan and whisk into remaining berry mixture. Stir over medium-high heat until mixture begins to boil and thickens, about 3 minutes. Whisk in butter and zest, stirring until butter is melted and smooth. Transfer to a heat-proof bowl. Cover tightly and chill overnight.
  2. The next day, prepare the crust. Lightly butter a 9-inch-diameter tart pan with removable bottom. Combine flour, 1/4 cup sliced almonds, sugar, and salt in the bowl of a food processor and pulse until almonds are finely ground. Add butter; and pulse a few times or until mixture resembles coarse meal. Whisk egg yolk and almond extract together in a small bowl; add to flour mixture and pulse until moist clumps form. Gather dough into ball, then press onto bottom and up sides of prepared tart pan. Pierce crust all over with fork; freeze 30 minutes.
  3. Preheat oven to 375°F. Line crust with a sheet lightly-buttered foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Carefully remove foil and weights. Bake for another 16 to 18 minutes or until crust is lightly golden. Place on a baking rack and cool completely.
  4. When crust is cooled, fill with chilled filling mixture. Arrange remaining 4 cups of blueberries on top. Sprinkle remaining 1/4 cup sliced almonds around edges. Cover loosely with plastic wrap and chill at least 2 hours or up to 1 day before serving.

Recipe from Epicurious.

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43 CommentsLeave a Comment →

  1. 1
    Posted On July 29, 2013 at 7:39 am

    I admittedly never have liked fresh blueberries. I like blueberry flavored things but the squishy taste of true blueberries always grossed me out. One of the few flavor/texture “hates” I just never grew out of i guess. BUT damn… You sure do make them look delicious! I will say that the idea of picking fresh berries is still a major bucket list item. You would think moving to the east coast 2 years ago that I may have done it by now… but nope. Someday. While I bake and cook a lot of things, tarts have never been one of them. This post certainly makes me want to add that to my list. Great recipe :)

    xoxohannah

    Reply

  2. 2
    Posted On July 29, 2013 at 7:43 am

    Tart> Jam, I mean, dessert with almonds can practically double as breakfast, right?!

    Reply

  3. 3
    Posted On July 29, 2013 at 7:50 am

    Gorgeous blueberry tart, Lindsay! I love a little bit of berry pucker. Thanks for sharing!

    Reply

  4. 4
    Posted On July 29, 2013 at 7:54 am

    This is stunning!! Those blueberries look perfect and that crust is gorgeous!!

    Reply

  5. 5
    Posted On July 29, 2013 at 8:27 am

    Absolutely gorgeous! And so jealous of your blueberry picking date!

    Reply

  6. 6
    Posted On July 29, 2013 at 8:28 am

    This is absolutely stunning! And I love that you guys went on a blueberry picking date :) That sounds wonderful.

    The filling – that’s thick and almost like curd, mmmm, it looks so.good.

    Beautiful photos, too!

    Reply

  7. 7
    Posted On July 29, 2013 at 8:38 am

    this looks gorgeous lindsay!! beautiful recipe & pictures :)

    Reply

  8. 8
    Diana
    Posted On July 29, 2013 at 8:51 am

    I’m with Hannah-never liked fresh blueberries! BUT I have picked twice this year to make jam, low sugar ice cream topping (really just lemony blueberry syrup) AND a fab blueberry BBQ sauce based on Michael Symon’s recipe. Might I suggest it if you have any berries left? (If you do make it I suggest halving or even quartering the amount of sugar called for and adding green bell peppers!)

    Reply

  9. 9
    Posted On July 29, 2013 at 8:53 am

    I love that you added fresh blueberries to the top… Look yummy

    Reply

  10. 10
    Posted On July 29, 2013 at 9:01 am

    This is absolutely BLUEEEE-tiful. OMG I’m so sorry.

    I’m dying to stick my head in that.

    Reply

  11. 11
    Posted On July 29, 2013 at 9:05 am

    Yep, mouth officially watering!

    Reply

  12. 12
    Posted On July 29, 2013 at 10:14 am

    Looks gorgeous! Will need to go berry picking again soon, although I always end up eating more than I put in my buckets ;)

    Reply

  13. 13
    Posted On July 29, 2013 at 10:19 am

    Holy blueberries! This looks amazing! :)

    Reply

  14. 14
    Posted On July 29, 2013 at 10:25 am

    This is one of the most beautiful and delicious looking tarts I’ve ever seen. I’m very much into blueberries right now, so this is really getting to me!

    Reply

  15. 15
    Posted On July 29, 2013 at 10:33 am

    This tart is worth going to the bushes for! Very beautiful pictures!!

    Reply

  16. 16
    Posted On July 29, 2013 at 10:45 am

    This looks fabulous! I have a TON of almonds that I’ve been trying to find uses for and this sounds perfect! I might even have to do a mixed berry version!

    Reply

  17. 17
    Posted On July 29, 2013 at 12:47 pm

    Beautiful! Or shall we say, blue-tiful?
    I’ve always wanted to go blueberry picking! What a fun outing.
    I can’t wait to see where the rest of the blueberries went!

    Reply

  18. 18
    Posted On July 29, 2013 at 12:52 pm

    I love picking berries! I need to get out there and pick my own ridiculous stash of blueberries.

    Reply

  19. 19
    Posted On July 29, 2013 at 1:22 pm

    Wow, the marzipan crumble addition sounds great. These pictures are really impressive!

    Reply

  20. 20
    Posted On July 29, 2013 at 5:42 pm

    This is such a gorgeous tart! Lovely idea!

    Reply

  21. 21
    Posted On July 29, 2013 at 5:46 pm

    I love blueberries and blueberry picking, this tart is a beauty!

    Reply

  22. 22
    Posted On July 29, 2013 at 10:09 pm

    I am so jealous of your blueberry picking date! So cute! This tart looks absolutely beautiful! I love how you put fresh blueberries on top too.

    And I personally feel that most desserts could benefit from a marzipan crumble! When is adding marzipan a bad idea?

    Reply

  23. 23
    Posted On July 29, 2013 at 10:53 pm

    Lady, I love this tart!! And it’d be super easy to convert it to gluten-free so it’s even better :) I have one of my only free weekends this summer, so I think it’s imperative that I head out blueberry picking. It really is the best kind of blue!

    Reply

  24. 24
    Posted On July 30, 2013 at 1:59 am

    There can not be anything better than fresh picked blueberries. Or any fruit for that matter.

    Reply

  25. 25
    Posted On July 30, 2013 at 6:37 am

    Ohhh I’m making a blueberry pie today and this is wonderful inspiration!

    Reply

  26. 26
    Posted On July 30, 2013 at 7:01 am

    I generally don’t bake because I’ve not found myself to be good at it. But considering my love of blueberries and almonds (I eat both almost every day in my morning yogurt) this is a recipe I have to try.
    I like how you’ve made this from scratch. It’s always the best option and this is a much better use of time than reality TV.
    Here’s reality: yummy desert!

    Reply

  27. 27
    Posted On July 30, 2013 at 10:55 am

    Simply beautiful, Lindsay! It’s been a long while since I made a tart with almonds in the crust — I need to remedy that!

    Reply

  28. 28
    Posted On July 30, 2013 at 4:46 pm

    Blueberries, blueberries….fresh, yummy….tart looks wonderful! Love Blueberries & lemon! I make a lemon-lime curd for little blueberry tarts, delish! Last week it was that and a blueberry-almond cake, check out the recipe on my blog, http://oracibo.com/recipe/blueberry-cake-topped-with-almonds/

    Reply

  29. 29
    Posted On July 30, 2013 at 7:50 pm

    Simply gorgeous. I love almonds in crusts, and those berries and that curd are just too lovely. I am hoping to take our girls picking later this week, canNOT wait!

    Reply

  30. 30
    Posted On July 30, 2013 at 8:55 pm

    Wow, this tart looks so fresh and delicious. Great Photos Lindsay.

    Reply

  31. 31
    Posted On July 30, 2013 at 9:02 pm

    This is so simple and beautiful Lindsay- I love it!

    Reply

  32. 32
    Posted On July 31, 2013 at 1:22 am

    What a gorgeous tart!

    Reply

  33. 33
    Posted On July 31, 2013 at 6:01 am

    Beautiful blueberry tart!

    Reply

  34. 34
    Posted On July 31, 2013 at 9:24 am

    I love the combination of the blueberry curd and fresh blueberries atop the tart. Looks absolutely delicious. Thank you for sharing!

    Reply

  35. 35
    Posted On July 31, 2013 at 9:40 am

    Hahaha, I’d eat most of them on a way. Looks delicious. I love blueberries.

    Reply

  36. 36
    Posted On July 31, 2013 at 11:08 am

    This is such a gorgeous and summery berry tart, Lindsay! That last photo is killer. Thanks for sharing!

    Reply

  37. 37
    Posted On July 31, 2013 at 3:53 pm

    Blueberries and almond is match made in heaven. This look so pretty and so yummy!

    Reply

  38. 38
    Posted On August 1, 2013 at 8:03 am

    This looks absolutely delicious and now I cannot wait for the berries on my little blueberry bush to turn blue. I also love the idea of a marzipan crumble!

    Reply

  39. 39
    Posted On August 1, 2013 at 1:56 pm

    No joke- my stomach started to rumble when i was reading through this post. YUM! Good thing i just picked up boxes of blueberries yesterday :)

    Reply

  40. 40
    Posted On August 2, 2013 at 2:33 pm

    You got me on the filling is blueberry curd. Yes please

    Reply

  41. 41
    Posted On August 3, 2013 at 1:40 am

    We are going blueberry picking for the first time this weekend. I am so excited! I think this will be a must on my list in the coming weeks.

    Reply

  42. 42
    Posted On August 5, 2013 at 10:27 pm

    Blueberries and almonds! Oh goodness, I love this :)

    Reply

  43. 43
    Posted On August 13, 2013 at 8:54 am

    I so want a slice right now!

    Reply

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