Blueberry almond custard tart

Name: Blueberry almond custard tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: En
Ingredients: 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; 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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Very Easy

1 h 20 m

Preparation

Preparation20 min

Cook time1 hour

-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.