Tarte Aux Myrtilles (Blueberry Tart)

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READY IN: 1hr 5mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
  • Wrap with foil and refrigerate for one hour.
  • Spread dough into spring form and pierce with a fork. Let rest for another hour.
  • For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
  • Preheat oven to 350°F.
  • Fill almond cream into prepared crust, let bake for about 30 minutes.
  • Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.
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