Blueberry Almond Tart With Frangipane

READY IN: 1hr 5mins
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Frangipane:.
  • in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
  • In another saucepan, combine the flour, sugar, and beaten egg yolks.
  • Gradually add the hot milk till combined.
  • Cook slowly over low heat, stirring constantly, till cream thickens.
  • (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
  • Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
  • Crust:.
  • Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
  • Add the flour and baking powder and mix well.
  • Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
  • Filling:.
  • in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
  • Assembly:.
  • spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
  • Pour in the blueberry mixture and dot the top with 2 T of butter.
  • On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
  • Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
  • Bake for 40 minutes or till lightly browned.
  • Dust with powdered sugar and serve warm.
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