Tarte Aux Myrtilles Blueberry Tart Recipes

Steps:

• For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
• Wrap with foil and refrigerate for one hour.
• Spread dough into spring form and pierce with a fork. Let rest for another hour.
• For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
• Preheat oven to 350°F.
• Fill almond cream into prepared crust, let bake for about 30 minutes.
• Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.

Steps:

• FOR THE CRUST: In a bowl, mix flour, brown sugar & salt, then add melted butter & stir thoroughly, making a fine crumbly texture.
• Form the mixture into a ball & refrigerate for 2 hours.
• FOR THE FILLING: Put blueberries & white sugar in a saucepan & cook over low heat for 10 minutes.
• FOR THE TART: Preheat the oven to 350 degrees F.
• In the bottom of a 9" pie plate, spread a thin layer of dough, then carefully spread blueberries over the crust.
• Cover the layer of blueberries with the remainder of the dough, & sprinkle the top with cinnamon.
• Bake for about 40 minutes, or until the crust is a golden brown.