Blueberry Almond Tart, the call of the field…

Blueberry Almond Tart

We made it to the fields!!! Went berry picking with the kids on Saturday, and it was perfect! Yes, it was not sunny = nobody = all for us!!! We visited Driediger farms, specially picked this farm because they are growing redcurrants (love this berry)! I manage (with the help of the kids) to bring back 12 pounds of blueberries and 4 pounds of red currants, hum….

What am I going to do with all that? Probably some jam. I started to do home made jam that i offer as a holiday favor for Christmas. Cheap, homemade, and yummy treat, everyone loves it! So we got all the berries ready to be frozen (until I am mentally ready to start “jamming”) except what needed to do our tart. I layer them on cooking sheets with parchment paper, so they are easier to handle once frozen. When harden, you can transfer them to a ziplock bag or plastic container.

This pie recipe is great with really all kids of fruits. It’s my favourite filling!I was going to do it with raspberries and red-currants (my ultimate jam combo!!), but I figured you maybe had enough of raspberries yet… ;). Sorry for my North-American friends, but I help myself from a recipe on a french website, and they weight everything! You’ll need a scale for this one!

Bon appetit!!!

Ingredients

For the crust

  • – 250 g flour
  • – 125 g butter room temperature
  • – 1 egg
  • – 125 g sugar
  • – salt, cinnamon

For the filling

  • – 90 g sugar
  • – 60 g ground almond
  • – 2 eggs
  • – 200 g creme fraiche (or mascarpone, or ricotta)
  • – 1 tps vanilla extract
  • – salt
  • – 350 g fresh blueberries

Directions

For the crust

  • In a large bowl, place flour, sugar, cinnamon, a dash of salt and the butter. Combine with your hand and work with your finger til your obtain a sandy texture. Add the beaten egg and combine quickly, forming the dough in a ball. Wrap in film and refrigerate ofr 20-30 min.
  • Preheat oven at 400. Flatten the dough. Place it in a buttered pie dish. Pick the dough with a fork. Cook for about 20min, until the edges are golden.

For the filling

  • While your crust is cooking, beat sugar, a dash of salt, corn starch, vanilla and eggs until pale. Add almond and combine. Add creme fraiche and beat until combine.
  • On the cooked crust, place the blueberries on 1 layer. Pour the filling on top. Shake your dish gently to spread the filling evenly.
  • Bake for about 25 min, or until the top is golden brown.
  • Serve warm or at room temperature.

To view my easy to print, share and e-mail recipe, visit my Recipage.

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And what did we do with the red currants????

Well, my little helpers and myself, removed all the stems and cooked the berries for about just 10min, until the juice starts to extract. Then we pass it through a fine mesh and froze the collected juice for later, when I am ready to actually make those jams. With red-currants, you mind as well extract the juice right away, rather than freezing the berries if you know it will be for jams. You don’t want to cook those with their stems!

Stay tune for a post about home-made jams!!!

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One thought on “Blueberry Almond Tart, the call of the field…

  1. Pingback: Lavender French Toasts. “Pain Perdu a la Lavande” « Tartine & Maple

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