I love blueberries. I usually serve them fresh with yogurt but this time, I made a change and baked them in a delicious almond cream tart. I filled puff pastry dough with homemade buttery almond cream and topped it with fresh blueberries.
When blueberries are baked, they release a beautiful deep blue color onto the almond cream. I didn’t want the puff pastry to turn soggy, so instead of using regular tart molds, I placed them into brioche molds that could hold more cream as the cavity is much deeper. The tarts were not overly sweet; I really wanted the blueberries to shine in this wonderful French dessert.
1. Info for Blueberry Almond Tart Recipe
- Cook Time: 15 mins
- Total Time: 50 mins
- Servings: 4
- Calories: 513kcal
2. Ingredients for Blueberry Almond Tart Recipe
- 4 tablespoons unsalted butter, + extra for greasing the molds
- 1 teaspoon pure vanilla extract
- 1 egg, at room temperature
- 2-½ tablespoons granulated sugar, to taste
- 10 tablespoons almond powder, (10 ounces)
- 1/8 teaspoon salt
- 4 (5 x 5-inch) squares puff pastry dough, store-bought
- 2 (6-ounce) packages fresh ripe blueberries
- ¼ cup blueberry jam, warm
3. Directions:
- Preheat the oven to 375°F.
- Coat 4 (3-½-inch diameter) brioche molds with butter.
- Transfer the the dough to the molds. Prick the dough with a fork. Stack the molds, placing little squares of parchment paper between them to prevent from sticking to each other. Chill in the refrigerator until the rest of the ingredients are ready.
- Using a handheld mixer, whisk the egg with sugar until you get a pale yellow foam. It will take about 5 minutes. The consistency should be very airy. Add the vanilla and salt. Set aside.
- Cream the softened butter (at room temperature). Pour in the egg mixture. Add the almond powder. Mix until the batter is smooth.
- Place about 3 tablespoons of almond cream in the center of each tart shell. Top with a generous amount of blueberries. Place the almond blueberry desserts on a baking sheet and bake for 15 minutes at 375°F, then lower the temperature to 350°F for another 20-25 minutes. Remove from the oven and immediately brush each tartlet with 2 teaspoons of warm blueberry preserves, for a nice glossy look.
- Let the tartlets cool for a few minutes. Remove the shells from the molds. You can serve them warm with a scoop of vanilla ice cream and a nice cup of hot tea.
- Bon appétit!