CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BLUEBERRY ALMOND BREAKFAST TART

Shelly's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Breakfast and Brunch
    Prep Time:       Cook Time:       Total Time:  

Filling:
5 1/4 pints fresh blueberries, divided
3/4 cup sugar
1 tablespoon fresh lemon juice
3 large egg yolks
2 teaspoons cornstarch
3 tablespoons unsalted butter
1 teaspoon grated lemon peel

Crust:
1 cup all-purpose flour
1/3 cup sliced almonds, plus 2 tablespoons, lightly toasted
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1 large egg yolk
1/3 teaspoon almond extract
1/2 cup black currant jelly

Filling: In a heavy bottom medium saucepan add 4 pints blueberries, the sugar, and the lemon juice. Coarsely mash the berries with a fork. Stir over medium-high heat until the sugar dissolves and mixture boils and thickens, about 8 minutes. In a medium bowl whisk the egg yolks and cornstarch together. Slowly whisk in half of the hot berry mixture (making sure not to cook egg yolks), then return the egg mixture to the pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in the butter, and lemon peel. Transfer the filling to a bowl, cover and refrigerate overnight.

Crust: Mix the flour, 1/3 cup sliced almonds, sugar, and salt in a food processor until the almonds are finely ground. Add the butter, pulsing until the mixture looks like coarse meal. In a small bowl, whisk together the egg yolk, and almond extract. Add the mixture to the food processor and blend until moist clumps form. Gather the dough into a ball and flatten it into a disk. Lightly butter a 9-inch-diameter tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan. Pierce the crust all over with fork, and freeze for 45 minutes.

Preheat the oven to 350 degree F. Line the crust with foil, and fill it with dried beans or pie weights.

Bake until the crust is set, about 12 minutes. Remove the foil and beans, and continue to bake until the crust is golden, about 16 minutes more. Cool the crust completely on a rack. Spread the filling in the crust, and sprinkle the remaining 1 1/4 pints of blueberries over the filling. In a small saucepan over medium heat, add the black currant jelly and stir until melted. Brush the jelly over the berries as a glaze. Sprinkle the remaining 2 tablespoons sliced almonds around the edge of the tart. Cover loosely with foil and chill at least 2 hours. Remove the pan sides. Put the tart on a platter, and serve cold or at room temperature.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Almond Tart
   by sgre52160



Pastry: 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon salt 7 tablespoons cold butter 3 tablespoons cold water Almond Filling: 1 cup heavy cream 1 cup less 1 tables




Almond Toffee Tart
   by sgre52160



Pastry 2 cup flour 3/4 cup real butter, chilled 2 egg yolks Filling 1 1/2 cup heavy whipping cream 1 1/2 cup sugar 1/4 t salt 2T fresh orange zest (zest from 1 large orange) 2 cup sliced al




Strawberry Almond Tart
   by sgre52160



1/2 cup sugar 1/2 cup almond paste, crumbled 10 tbsp softened butter, no substitutes 3 eggs 1/2 tsp vanilla extract 1/3 cup flour 1 tbsp cornstarch 1/3 cup apricot preserves 2 tsp white rum




Lemon Almond Tart
   by sgre52160



Tart Crust 1 3/4 cups flour 1/2 cup almonds, toasted and finely ground 1/2 cup sugar 8 tbsp melted butter 1 egg, lightly beaten Pinch of salt Tart Filling 3/4 cups sugar Juice and grated ze




Blueberry Tart
   by sgre52160



Pastry: 1 1/4 cup flour 1/2 tsp salt 2 tsp sugar 1 stick cold unsalted butter 4 tbsp ice water Filling 3 cups blueberries 1/3 cup sugar 1/3 cup raspberry preserves 2 tbsp confectioners sug





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.