Blueberry-Almond Tart
This is a great tart to make in late summer or early fall when fresh blueberries
abound. If you have a taste for it at another time of the year use fresh-frozen
blueberries, not the ones frozen in syrup.
Makes One 8 x 12-inch rectangular tart, 12 servings
Pastry dough:
1-3/4 cup all purpose flour
1/4 cup sugar
Pinch of salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, chilled
1 extra large egg yolk at room temperature
1 teaspoon lemon extract
Filling:
1/2 cup almond paste (1/2 roll)
1/3 cup sugar
2 tablespoons unsalted butter, softened
2 large eggs at room temperature, lightly beaten 1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon finely diced lemon zest
2 tablespoons all purpose flour
2 cups fresh blueberries, rinsed and patted dry with paper towels
Glaze:
3 tablespoons apricot preserves
1 tablespoon water, Cognac, or orange liqueur
For the pastry dough, combine the flour, sugar, and salt in the work bowl
of a food processor fitted with a steel blade. Pulse briefly to blend. Cut
the butter into small pieces and add. Pulse until it is cut into tiny pieces,
about 1 minute. Combine the egg yolk and extract and with the machine on,
pour through the feed tube. Process until the dough wraps itself around
the blade, about 30 seconds. Transfer the dough to plastic wrap, cover tightly,
and refrigerate until firm, at least 3 hours. The dough can be kept in the
refrigerator up to 4 days or it can be frozen up to 2 months. If frozen,
defrost in the refrigerator for at least 24 hours before using.
Center a rack in the oven and preheat to 375 degrees F. Roll out the pastry
dough on a lightly floured, smooth work surface to between 1/4 and 1/8 inch
thick. The dough is a bit delicate and may crack in a few places. If this
happens, just press it back together. Carefully roll the pastry dough around
the rolling pin, then gently unroll the dough into an 8- by 12-inch rectangular,
fluted edge, removable-bottom tart pan. Gently lift up the edges of the
pastry dough and fit it to the bottom and against the sides of the tart
pan. Trim off the excess pastry dough at the top, then place the tart pan
on a jelly roll pan or a cookie sheet.
For the almond filling combine the almond paste and sugar in the bowl of
an electric mixer or in a mixing bowl. Using the flat beater attachment
or a hand-held mixer, blend together thoroughly. Add the softened butter
and blend until smooth, about 2 minutes.
Add the eggs, extracts, and lemon zest and beat the mixture until smooth,
about 2 minutes. Add the flour and blend well. The almond cream will keep
in a tightly covered container in the refrigerator for up to 4 days.
To assemble the tart, spread the almond cream into the pastry shell. Scatter
the blueberries over the top of the almond cream and press them in very
lightly.
Bake the tart for 30 to 35 minutes, until puffed and golden brown. Remove
the pan from the oven and place on a rack. Gently remove the sides of the
tart pan.
For the glaze combine the apricot preserves and liquid in a small saucepan
over medium heat. Bring to a boil, stirring frequently with a wooden spoon.
Strain the mixture, pushing through as much of the fruit pulp as possible.
Brush the top of the tart with the warm glaze. The tart will keep for 2
days wrapped in aluminum foil at room temperature or up to 5 days in the
refrigerator.