Blueberry-Almond Tart
 
ground almonds add a delicate nutty flavor to the crust. begin making 
the filling a day before assembling the tart; once completed, it can be 
chilled another day before serving. 
 
  filling
4-1/2- pint  baskets fresh blueberries
1/2 cup  sugar
1 Tbsp  fresh lemon juice
2 large  egg yolks
2 tsp  cornstarch
3 Tbsp  unsalted butter
1 tsp  grated lemon peel
 
  crust
1 cup  all purpose flour
1/4 cup  plus 2 tablespoons sliced almonds, lightly toasted
2 Tbsp  sugar
1/4 tsp  salt
1/2 cup  (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large  egg yolk
1/4 tsp  almond extract
 
1/2 cup  red currant jelly
 
for filling: 
combine 2 baskets berries, sugar, and lemon juice in heavy medium 
saucepan. coarsely mash berries. stir over medium-high heat until sugar 
dissolves and mixture boils and thickens, about 7 minutes. whisk yolks 
and cornstarch in medium bowl. gradually whisk in half of hot berry 
mixture; return to pan. stir over medium-high heat until mixture boils 
and thickens, about 3 minutes. whisk in butter and lemon peel. transfer 
filling to bowl. cover and chill overnight. 
 
for crust: 
lightly butter 9-inch-diameter tart pan with removable bottom. blend 
flour, 1/4 cup sliced almonds, sugar, and salt in processor until 
almonds are finely ground. add butter; using on/off turns, cut in until 
mixture resembles coarse meal. whisk egg yolk and almond extract in 
small bowl; add to processor and blend until moist clumps form. gather 
dough into ball; flatten into disk. press dough onto bottom and up 
sides of prepared pan. pierce crust all over with fork; freeze 30 
minutes. 
 
preheat oven to 375 f. line crust with foil; fill with dried beans or 
pie weights. bake until crust is set, about 12 minutes. remove foil and 
beans. bake until crust is golden, about 18 minutes longer. cool crust 
completely on rack. 
 
spread filling in crust; sprinkle remaining 2 baskets berries over. 
stir currant jelly in small saucepan over medium heat until melted; 
brush over berries. sprinkle remaining 2 tablespoons sliced almonds 
around edge of tart. cover loosely with foil and chill at least 2 
hours. (can be made 1 day ahead. keep refrigerated.) 
 
remove pan sides. place tart on platter. serve cold or at room 
temperature. 
 
makes 6 to 8 servings. 
 
 
-- 
(ID: 1149) Mirror: rec.food.recipes: Sun, Oct 2, 2005


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