Months ago, my friend Julie Rousseau sent me her family recipe for an Almond Creme Tart. I had placed it in my pile of recipes I want to make and totally forgot about it until the other day when I was planning our Easter brunch feast. I quickly added it to the menu and did a practice run today to make sure I could pull it off. I decided to make it an Almond Creme Tart with Blueberries but you could use your choice of fruit or nuts for the topping, or simply leave it plain. The fillings spongy, cake-like texture is delicious. This tart, also referred to as a Frangipane tart, is very reminiscent of the miniature ones I eat at Proof Bakery on a regular basis. Just delightful. Thank you Julie. You made my day. I cannot wait to serve this tomorrow for our Easter celebration!
ALMOND CREME TART WITH BLUEBERRIES
1/2 cup unsalted butter + 1 tablespoon at room temperature
1/2 cup granulated sugar (generous 1/2 cup)
1 cup almond flour (generous 1 cup)
1 large egg
1/4 cup all purpose flour (scant 1/4 cup)
1 1/2 cups organic blueberries, rinsed and dried
1 pie crust (recipe below)
Pre-heat oven to 350 degrees.
Line a tart pan or round pan with the rolled out pie crust. Cut off any excess dough around the top of the pan. Set aside. Place butter, sugar, and almond flour in the bowl of an electric mixer. Beat on medium until light and fluffy, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed. Add the egg. Continue mixing until the egg is well incorporated and the mixture is light and creamy, about 3 minutes.
Add the all purpose flour and beat on low speed until it is no longer visible, about 30 seconds.
Pour the almond cream into the pie crust lined pan. Gently spread the cream around into an even layer.
Top with the fresh berries and cook for 25-35 minutes until pie crust and tart is golden brown.
Serve warm or at room temperature.
200 grams all purpose flour
100 grams unsalted butter, room temperature, cubed
pinch sea salt
pinch granulated sugar
1/4 cup very cold water
Place flour, sugar, and salt in a large bowl. Add the butter and mix with your hands until the it reaches a sandy consistency.
Once the butter is all mixed in, a little less than 1/4 cup water.
Slowly start gathering the dough into a circle. If you notice it is a little too dry add a little more of the water.
Form the dough into a disc, wrap it in plastic wrap and refrigerate for 20 minutes.
On a floured surface, roll the pie crust out until it is 1/8 thick or less. Gently place it into the tart pan or round pan and remove any excess dough from the edges.
Set aside until you are ready to use.
Recipes from Julie Rousseau and mother.
Courtesy of Valley Brink Road.