Blueberry Almond Tart With Frangipane - cooking recipe

Ingredients

Frangipane
3/4 cup milk
2 teaspoons vanilla
1/2 cup flour
1/2 cup sugar
2 beaten egg yolks
1/3 cup crushed almond macaroon
2 tablespoons butter, softened
Crust
1/2 lb butter
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon grated lemon zest
2 1/4 cups flour
1 1/2 teaspoons baking powder
Blueberry filling
1/2 cup sugar
1/3 cup flour
1 1/2 tablespoons cornstarch
3 cups blueberries (about 1 lb)
1 teaspoon lemon juice
for assembly
2 tablespoons butter
1/4 cup powdered sugar

Preparation

Frangipane:.
in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
In another saucepan, combine the flour, sugar, and beaten egg yolks.
Gradually add the hot milk till combined.
Cook slowly over low heat, stirring constantly, till cream thickens.
(at this point, I put it through a strainer to get rid of any cooked-egg lumps).
Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
Crust:.
Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
Add the flour and baking powder and mix well.
Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
Filling:.
in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
Assembly:.
spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
Pour in the blueberry mixture and dot the top with 2 T of butter.
On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
Bake for 40 minutes or till lightly browned.
Dust with powdered sugar and serve warm.