Blueberry almond custard tart

6 servings
20 min
60 min
Very Easy


Number of serving: 6

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)


  • -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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