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.
Blueberry Almond Tart
- 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
- 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
- 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.
- 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.
- 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.
- 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.All images and text ©Lindsay Landis / Love & Olive Oil
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I so want a slice right now!
Blueberries and almonds! Oh goodness, I love this :)
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.
You got me on the filling is blueberry curd. Yes please
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 :)
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!
Blueberries and almond is match made in heaven. This look so pretty and so yummy!
This is such a gorgeous and summery berry tart, Lindsay! That last photo is killer. Thanks for sharing!
Hahaha, I’d eat most of them on a way. Looks delicious. I love blueberries.
I love the combination of the blueberry curd and fresh blueberries atop the tart. Looks absolutely delicious. Thank you for sharing!
Beautiful blueberry tart!
What a gorgeous tart!
This is so simple and beautiful Lindsay- I love it!
Wow, this tart looks so fresh and delicious. Great Photos Lindsay.
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!
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/
Simply beautiful, Lindsay! It’s been a long while since I made a tart with almonds in the crust — I need to remedy that!
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!
Ohhh I’m making a blueberry pie today and this is wonderful inspiration!
There can not be anything better than fresh picked blueberries. Or any fruit for that matter.
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!
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?
I love blueberries and blueberry picking, this tart is a beauty!
This is such a gorgeous tart! Lovely idea!
Wow, the marzipan crumble addition sounds great. These pictures are really impressive!
I love picking berries! I need to get out there and pick my own ridiculous stash of blueberries.
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!
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!
This tart is worth going to the bushes for! Very beautiful pictures!!
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!
Holy blueberries! This looks amazing! :)
Looks gorgeous! Will need to go berry picking again soon, although I always end up eating more than I put in my buckets ;)
Yep, mouth officially watering!
This is absolutely BLUEEEE-tiful. OMG I’m so sorry.
I’m dying to stick my head in that.
I love that you added fresh blueberries to the top… Look yummy
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!)
this looks gorgeous lindsay!! beautiful recipe & pictures :)
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!
Absolutely gorgeous! And so jealous of your blueberry picking date!
This is stunning!! Those blueberries look perfect and that crust is gorgeous!!
Gorgeous blueberry tart, Lindsay! I love a little bit of berry pucker. Thanks for sharing!
Tart> Jam, I mean, dessert with almonds can practically double as breakfast, right?!
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 :)