TODAY, I HAVE A UNIQUE, YUMMY LITTLE BLUEBERRY TART RECIPE FOR YOU!
How does a delicious blueberry tart recipe sound? I love the way these look and taste. I couldn’t resist using the cute little tartlet pans for these. And the almond slivers on top? I can’t… adorable. These taste fantastic…perfect for when you’re wanting something sweet but not too rich.
These blueberry tarts start off with a delicious, flaky crust. If you’re scared of making your own pastry dough from scratch, fear not! I promise its completely doable. If you need a pep talk, head over to my post for Caramel Apple Pie. I’m pretty sure I did my best to try to talk you into making your dough from scratch on that post.
The filling is made with almond paste, eggs, sugar, and butter. You can get almond paste at the grocery store on the baking aisle. I used a brand called Odense. Making the filling is so simple… ready for it? Just dump everything in a bowl, combine with an electric mixer, and pour the filling in the crusts. Boom! Wasn’t that easy!? So easy but so delicious!
Once the tarts come out the oven and cool, we’re going to want something to go on top and mix up the flavor a little bit. That’s where the blueberries come in! The blueberry curd topping gives the whole tart just the right amount of tang to offset the sweetness of the filling. I love the beautiful violet color the blueberries give the topping.
Finally, I obviously couldn’t resist topping these with little almond slivers. The perfect final touch! Check out the full blueberry tart recipe below and let me know if you decide to try these out!
Blueberry Almond Tartlets
Ingredients
For the Crust
- 1 egg yolk
- 2 tbsp cold water
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 stick butter, unsalted
For the Filling
- 7 oz almond paste
- 2 eggs
- 1/4 cup sugar
- 2 tbsp butter, unsalted, melted
For the Topping
- 1/2 cup blueberries
- 2 tbsp lemon juice
- 1/4 cup sugar
- 1 egg
- 1 tbsp butter, unsalted
- almond slivers, optional
Instructions
For the Crust
- In small bowl, combine egg, water, and vanilla. Set aside
- In medium bowl, whisk together flour, sugar, and salt.
- Add butter and using a pastry blender or your fingers, rub the butter and flour mixture together until you have small pieces of butter and some larger pea-sized pieces.
- Add liquid mixture and combine with a spatula just until the mixture comes together.
- Shape the dough into a disc, wrap in plastic wrap, and chill in the fridge for about 30 minutes.
- Roll out dough on floured surface about 1/8 inch thick.
- Cut dough out into six circles 6 inches in diameter and place in six 4 inch tartlet pans. Allow the dough to chill in pans for approximately 30 minutes until firm.
- Line each pan with parchment paper and fill with pie weight. Cover the edges of each pan with aluminum foil.
- Place pans on baking sheet and bake at 375 degrees for 30 minutes. Allow crusts to cool.
For the Filling
- Using an electric mixture, combine all ingredients in a medium-sized bowl.
- Pour evenly into crusts. Bake at 325 degrees for 18-20 minutes. Allow to cool.
For the Topping
- Place blueberries and lemon juice in saucepan over medium heat. Allow to simmer for about 5 minutes.
- Mash blueberries into a puree until smooth. Strain mixture and place 3/4 cup of mixture back into saucepan. Return to heat.
- Stir in sugar and heat for about 3 minutes until dissolved. Turn off heat.
- Whisk egg in a separate bowl and slowly pour into blueberry mixture while whisking. Return to medium-low heat for about 7 minutes stirring until mixture thickens to a pudding-like consistency.
- Remove from heat. Whisk in butter. Allow mixture to cool in the fridge for at least 2 hours before using.
- Top each tartlet with about 2-3 tbsps of blueberry curd. Top with almond slivers, if desired.
- Cover tartlets and chill for at least 1 hour. Remove from pans before serving. Store in fridge.
I liked these a lot!