Blueberry-Almond Tart

Ground almonds add a delicate nutty flavor to the crust. Begin making
the filling a day before assembling the tart; once completed, it can be
chilled another day before serving.

Filling
4 1/2-pint baskets fresh blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
2 large egg yolks
2 teaspoons cornstarch
3 tablespoons unsalted butter
1 teaspoon grated lemon peel

Crust
1 cup all purpose flour
1/4 cup plus 2 tablespoons sliced almonds, lightly toasted
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon almond extract

1/2 cup red currant jelly

For filling:
Combine 2 baskets berries, sugar, and lemon juice in heavy medium
saucepan. Coarsely mash berries. Stir over medium-high heat until sugar
dissolves and mixture boils and thickens, about 7 minutes. Whisk yolks
and cornstarch in medium bowl. Gradually whisk in half of hot berry
mixture; return to pan. Stir over medium-high heat until mixture boils
and thickens, about 3 minutes. Whisk in butter and lemon peel. Transfer
filling to bowl. Cover and chill overnight.

For crust:
Lightly butter 9-inch-diameter tart pan with removable bottom. Blend
flour, 1/4 cup sliced almonds, sugar, and salt in processor until
almonds are finely ground. Add butter; using on/off turns, cut in until
mixture resembles coarse meal. Whisk egg yolk and almond extract in
small bowl; add to processor and blend until moist clumps form. Gather
dough into ball; flatten into disk. Press dough onto bottom and up
sides of prepared pan. Pierce crust all over with fork; freeze 30
minutes.

Preheat oven to 375 F. Line crust with foil; fill with dried beans or
pie weights. Bake until crust is set, about 12 minutes. Remove foil and
beans. Bake until crust is golden, about 18 minutes longer. Cool crust
completely on rack.

Spread filling in crust; sprinkle remaining 2 baskets berries over.
Stir currant jelly in small saucepan over medium heat until melted;
brush over berries. Sprinkle remaining 2 tablespoons sliced almonds
around edge of tart. Cover loosely with foil and chill at least 2
hours. (Can be made 1 day ahead. Keep refrigerated.)

Remove pan sides. Place tart on platter. Serve cold or at room
temperature.

Makes 6 to 8 servings.


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