A delicious blueberry almond tart that combines the crispness of the shortcrust pastry with the smoothness of the almond cream, topped with a generous layer of sliced almonds for added crunchiness. A delicious and easy-to-make tart to enjoy during the blueberry season.
A quick and easy blueberry tart that’s perfect for a snack or dessert to pleasantly conclude a meal.
Blueberry almond tart
By the way, I take advantage of the season to buy a fairly large quantity and freeze them. I do the same with raspberries and blackberries. I always have enough for the whole year. Very useful for baking cakes.
I highly recommend trying this tart. It can be prepared in a very short time. You’ll love the softness of the almond cream, the freshness of the blueberries, and the crunchiness of the flaked almonds, all topped with a dusting of powdered sugar.
You can make the pie crust using a tart ring and sweet pastry “pâte sucréé”. I’ve written a detailed article on how to create a perfect pie crust and also on sweet pastry with two preparation methods.
French sweet tart crust “pâte sucrée” the quintessential tart crust.
Traditional lining technique.
Table of Contents
You can watch the recipe on video
Preparation steps
NB: Find details of ingredients in the recipe card below, which you can print out.
Preheat oven to 160°C ( 320° F)
Sweet shortcrust pastry (Pâte à foncer)
1. Cream the butter with the powdered sugar and vanilla sugar.
2. Add the eggs, salt and baking powder and mix well.
3. Add the flour and mix everything together without kneading.
4. Pour the dough onto the work surface and smear it “fraiser” briefly with your palm away from you into thin streaks until it is worked.
| “Fraisage” or “frasage” is the technique of pushing the dough forward with the palm of your hand, pulling it back toward yourself, and then repeating the process. This classic French technique is used to thoroughly incorporate the butter into the dough with out activating the gluten. An overworked dough will become elastic and shrink during baking. For instance, excessive kneading of dough in a pie crust can lead to the crust shrinking away from the pan during baking. |
5. Gather the dough into a ball and flatten slightly to facilitate cooling.
6. Wrap in cling film or place in a freezer bag.
7. Allow to rest in the refrigerator for 2 hours.
8. This cooling time makes the dough easier to work with.
Almond cream
Beat the eggs with the sugar and add the remaining ingredients. Mix well.
Assembly
1. Remove the pastry from the fridge and let it relax a little before rolling it out.
2. Roll it out to 4 mm ( 0.16 in ) thickness between two sheets of parchment paper or two cut freezer bags.
3. Grease and flour the tart pan, then dust off excess flour. Line the prepared pan with the rolled-out dough. Trim the extra dough around the edges by rolling a rolling pin over the top of the pan. Use a knife to perfect the cut, slicing the dough from the inside out.
4. Place the blueberries all over the bottom (or jam or raspberries).
5. Pour the almond cream over the top, then cover the entire surface with flaked almonds.
Bake for 25 to 30 minutes, depending on the oven.
6. When the tart is golden brown, remove from the oven and allow to cool slightly before turning out onto a wire rack.
7. Dust with powdered sugar once it has cooled completely.
Enjoy this almond and blueberry tart, and I hope you’ll like it.
Blueberry Almond Tart
EQUIPEMENTS
- tart pan of diameter 34 cm ( 13.4 in ) (The bottom measures 30 cm - 11.8 in )
INGREDIENTS
- For Tart pan of 34 cm diameter 13.4 in (The bottom measures 30 cm - 11.8 in )
Sweet shortcrust pastry (Pâte à foncer)
- 250 g flour (8.8 oz)
- 125 g powdered sugar (4.4 oz)
- 125 g softened butter (4.4 oz)
- 1 egg
- 1 egg yolk
- a pinch of salt
- 1 bag vanilla sugar (0.35 oz)
- 1/2 tps baking powder
Almond cream
- 150 g almond powder (5.3 oz)
- 100 g (1/2 cup )granulated sugar ( 3.5 oz )
- 150 g melted butter (5.3 oz)
- 3 eggs
- 40 g cornflour (1.4 oz)
- 1 bag vanilla sugar (0.35 oz)
- 1/2 bag baking powder ( 3.5 g ) 0.12 oz
- a pinch of salt
The filling
- Fresh or frozen blueberries or blueberry jam you can use raspberries or another seasonal fruit
For decoration
- About 150 g of sliced almonds (5.3 oz)
PREPARATION
- Preheat oven to 160°C ( 320° F)
Sweet shortcrust pastry (Pâte à foncer)
- Cream the butter with the powdered sugar and vanilla sugar.
- Add the eggs, salt and baking powder and mix well.
- Add the flour and mix everything together without kneading.
- Pour the dough onto the work surface and smear it "fraiser" briefly with your palm away from you into thin streaks until it is worked.
- "Fraisage" or "frasage" is the technique of pushing the dough forward with the palm of your hand, pulling it back toward yourself, and then repeating the process. This classic French technique is used to thoroughly incorporate the butter into the dough with out activating the gluten.
- An overworked dough will become elastic and shrink during baking. For instance, excessive kneading of dough in a pie crust can lead to the crust shrinking away from the pan during baking.
- Gather the dough into a ball and flatten slightly to facilitate cooling.
- Wrap in cling film or place in a freezer bag.
- Allow to rest in the refrigerator for 2 hours.
- This cooling time makes the dough easier to work with.
Almond cream
- Beat the eggs with the sugar and add the remaining ingredients. Mix well.
Assembly
- Remove the pastry from the fridge and let it relax a little before rolling it out.
- Roll it out to 4 mm ( 0.16 in ) thickness between two sheets of parchment paper or two cut freezer bags.
- Grease and flour the tart pan, then dust off excess flour. Line the prepared pan with the rolled-out dough.Trim the extra dough around the edges by rolling a rolling pin over the top of the pan. Use a knife to perfect the cut, slicing the dough from the inside out.
- Place the blueberries all over the bottom (or jam or raspberries).
- Pour the almond cream over the top, then cover the entire surface with flaked almonds.
- Bake for 25 to 30 minutes, depending on the oven.
- When the tart is golden brown, remove from the oven and allow to cool slightly before turning out onto a wire rack.
- Dust with powdered sugar once it has cooled completely.
- Enjoy this almond and blueberry tart, and I hope you'll like it.
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