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Ingredientes
- 4 ct fresh blueberries - (1/2 pt ea)
- 1/2 c. sugar
- 1 Tbsp. fresh lemon juice
- 2 lrg egg yolks
- 2 tsp cornstarch
- 3 Tbsp. unsalted butter
- 1 tsp grated lemon peel
- 1 c. all-purpose flour
- 1/4 c. sliced almonds plus
- 2 Tbsp. sliced almonds lightly toasted
- 2 Tbsp. sugar
- 1/4 tsp salt
- 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
- 1 lrg egg yolk
- 1/4 tsp almond extract
- 1/2 c. red currant jelly for glaze
Direcciones
- For filling: Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. Coarsely mash berries. Stir over medium-high heat till sugar dissolves and mix boils and thickens, about 7 min.
- Whisk yolks and cornstarch in medium bowl. Gradually whisk in half of warm berry mix; return to pan. Stir over medium-high heat till mix boils and thickens, about 3 min. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and refrigerateovernight.
- For crust: Lightly butter 9-inch-diameter tart pan with removable bottom. Blend flour, 1/4 c. sliced almonds, sugar, and salt in processor till almonds are finely grnd. Add in butter; using on/off turns, cut in till mix resembles coarse meal.
- Whisk egg yolk and almond extract in small bowl; add in to processor and blend till moist clumps form. Gather dough into ball; flatten into disk. Press dough onto bottom and up sides of prepared pan. Pierce crust all over with fork; freeze 30 min.
- Preheat oven to 375 degrees. Line crust with foil; fill with dry beans or possibly pie weights. Bake till crust is set, about 12 min. Remove foil and beans. Bake till crust is golden brown, about 18 min longer. Cold crust completely on rack.
- Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat till melted; brush over berries. Sprinkle remaining 2 Tbsp. sliced almonds around edge of tart. Cover loosely with foil and refrigerateat least 2 hrs. (Can be made 1 day ahead. Keep refrigerated.)
- Remove pan sides. Place tart on platter. Serve cool or possibly at room temperature.
- This recipe yields 6 to 8 servings.
- Comments: Grnd almonds add in a delicate nutty flavor to the crust. Begin making the filling a day before assembling the tart; once completed, it can be chilled another day before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 535 | |
| Calories from Fat 223 | 42% |
| Total Fat 25.31g | 32% |
| Saturated Fat 14.42g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 227mg | 9% |
| Potassium 107mg | 3% |
| Total Carbs 74.18g | 20% |
| Dietary Fiber 1.9g | 6% |
| Sugars 43.3g | 29% |
| Protein 4.87g | 8% |
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