Blueberry Amandine Tart

Name: Blueberry Amandine Tart
Prep time: 30 min
Cook time: 45 min
Total time: 105 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cup all-purpose flour (spooned and leveled); 1/2 cup unsalted butter (cold, cubed); 2 tbsp granulated sugar; 1/4 tsp salt; 3-4 tbsp ice water; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 1 large egg (room temperature); 1 cup almond meal; 1 tsp vanilla extract; 1/2 tsp almond extract; 2 cups fresh blueberries; 1 tbsp powdered sugar (for dusting)

105 min 8 slices Medium

All Recipes

Blueberry Amandine Tart

This Blueberry Amandine Tart combines juicy blueberries with a rich almond cream filling in a flaky pastry crust.

Prep

30 min

Cook

45 min

Total

105 min

Servings

Difficulty

Medium

The Blueberry Amandine Tart is a delightful fusion of juicy blueberries and a creamy almond filling, set in a perfectly baked pastry crust. This classic French dessert is known for its rich flavours and elegant presentation, making it a favourite for special occasions and gatherings. Originating from the beautiful regions of France, the 'tarte amandine' traditionally features a nutty almond cream known as 'frangipane', which pairs wonderfully with various fruits. In this version, the tartness of fresh blueberries balances the sweetness of the almond cream, creating a harmonious blend of flavours in every bite.

Ingredients

Servings

Pastry Crust

Almond Cream Filling

Topping

Instructions

Prepare the Pastry Dough

In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Pro tip: Avoid overworking the dough to keep it tender and flaky.

Blind Bake the Crust

Preheat oven to 375°F (190°C). Roll out dough on a floured surface to fit a 23 cm (9-inch) tart pan. Press into pan and trim edges. Line with parchment and fill with weights. Bake for 15 minutes, remove weights, and bake another 5 minutes until lightly golden.

Pro tip: Blind baking prevents the crust from becoming soggy when adding the filling.

Make the Almond Cream

In a bowl, beat butter and sugar until fluffy. Add egg and mix well. Stir in almond meal, vanilla, and almond extract until smooth.

Pro tip: Ensure ingredients are well combined to avoid separation during baking.

Assemble the Tart

Spread almond cream evenly over the baked crust. Arrange blueberries on top, pressing them slightly into the cream.

Pro tip: Arrange blueberries evenly for a visually appealing tart.

Bake the Tart

Bake in preheated oven at 350°F (175°C) for 25-30 minutes, or until the almond cream is set and golden. Cool on a wire rack.

Pro tip: Check the tart halfway through baking to ensure even browning.

Serve

Allow the tart to cool for at least 15 minutes before slicing. Dust with powdered sugar before serving.

Pro tip: For a cleaner cut, use a sharp knife and wipe between slices.

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Tips & Tricks

<ul><li>Chill the tart dough for at least 30 minutes to make it easier to roll out.</li><li>Use fresh blueberries for the best flavour, but frozen can be substituted if necessary.</li><li>Blind bake the crust to prevent a soggy bottom.</li><li>Almond extract enhances the almond flavour, but use sparingly.</li></ul>

Serving Suggestions

This Blueberry Amandine Tart is best served slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Store the tart in an airtight container in the refrigerator for up to 3 days. For make-ahead convenience, prepare the pastry dough and almond cream a day in advance, keeping them chilled until ready to use.