Blueberry almond custard tart

Ingredients

Sweet Tart Crust:

• 1 1/4 cups flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup very cold butter, cubed
• 1 egg
• 2 tablepsoons vanilla extract
• 2 tablepsoons water

Almond Custard Filling:

• 1/2 cup sugar
• 2/3 cup blanched almonds (or 1/2 cup ground almonds)
• 1/4 tsp salt
• 1/3 cup butter, softened
• 2 eggs
• 1 tablepsoon vanilla or almond extract
• 1 1/2 cups blueberries
• up to 1/2 cup peaches, cherries, raspberries (optional)

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Blueberry cake, the french "tourte des pyrénées"

Preparation

• -In a food processor pulse together flour, sugar and salt-
• Add butter and pulse until resembles coarse meal. Whisk together egg, vanilla and water and stir into the dry ingredients.
• The dough should be crumbly but able to hold together when squeezed. You may need a teaspoon more water if it does not hold together.
• Press the crust into a 9" tart pan (with removable base). Prick all over with a fork. Freeze for 30 minutes or up to 24 hours.
  
• Preheat oven to 375 degrees F. Bake the frozen shell for 10 to 12 minutes, until lightly golden.
• Cool on a wire rack for 10 minutes while you prepare the filling. Decrease oven temperature to 350 degrees F.
• Filling:
  In a food processor, pulse together sugar, almonds and salt until finely ground. Add the butter and process until smooth.
• Add the eggs and vanilla or almond extract. Process until smooth.
  
• Refrigerate airtight until ready to use. This can be made up to 24 hours in advance.
• Refrigerate airtight until ready to use. This can be made up to 24 hours in advance.
• Arrange the blueberries and other fruit (if using) in the slightly cooled tart shell. Gently spread the almond cream on top.
• Bake for 40-45 minutes or until the almond custard is set and golden brown. Cool completely before serving.
  The tart can be made 1 day in advance. Serve cold or at room temperature.

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