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Categories:
crust blanched almonds flour sugar salt butter egg water filling orange juice freshly squeezed lemon juice eggs white sugar unsalted butter orange zest blueberries
Viewed: 40 - Published at: 5 months agoIngredients
- Almond Tart Crust
- 1/3 cup blanched almonds
- 1 1/4 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons chilled butter - cut into 1/2 inch pieces
- 1 egg, lightly whisked
- 2 tablespoons ice water
- Blood Orange Curd and Blueberry Filling
- 1/3 cup blood orange juice - try to use red-fleshed oranges for the best color
- 2 tablespoons freshly squeezed lemon juice
- 3 eggs
- 3/4 cup white sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon blood orange zest
- 1 pint blueberries, washed, dried and sorted
Method
- Finely grind almonds in processor.
- Add flour, sugar, and salt and process until blended. Transfer to bowl and cut in butter with pastry cutter until mixture resembles coarse meal. Add egg and lightly toss. Add 1 tablespoon ice water at a time until moist clumps form.
- Gather dough into ball; flatten into disk. Wrap into plastic; chill at least 1 hour and up to 1 day.
- Preheat oven to 375 degrees. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
- Bake crust until set and light golden, piercing with fork if crust bubbles, about 25-30 minutes. Cool completely
- In a double boiler over simmering water, whisk 3 eggs & 1 cup sugar until smooth. Add remaining ingredients and continue to gently whisk mixture until thickened, approximately 15 minutes. Don't over-thicken as the filling will be cooked further.
- Taste for balance, if necessary add more lemon or sugar to suit your taste.
- Transfer to medium bowl and cover entire surface with plastic wrap. Be sure to press the plastic wrap right onto the curd or a film will develop. Cool in refrigerator until at least room temperature.
- Assembly: Arrange a layer of blueberries in the bottom of the cooled crust. Carefully pour the blood orange curd over the blueberries. Smooth filling to create an even layer. Bake at 350° for 25 to 30 minutes. Remove from oven to cooling rack. Let cool at least 1 hour before carefully removing sides from pan and slide onto serving plate. Cut into small wedges and serve with freshly whipped cream.
