blueberry almond tartlets on a white background
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5 from 1 vote

Blueberry Almond Tartlets

This blueberry tart recipe tastes fantastic! These are perfect for when you're wanting something sweet but not too rich!
Prep Time1 hr
Cook Time50 mins
Resting Time4 hrs
Total Time5 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Almond Tartlets
Servings: 6 tartlets
Calories: 625kcal

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.