Valleybrink Road | Recipes | Almond Creme Tart With Blueberries | 1/2 cup unsalted butter + 1 tablespoon at room temperature 1/2 cup granulated sugar (generous 1/2 cup) 1 cup almond flour (generous 1 cup) 1 large egg 1/4 cup all purpose flour (scant 1/4 cup) 1 1/2 cups organic blueberries, rinsed and d.

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Almond Creme Tart With Blueberries
Steps
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2
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5
Description

Months ago, my friend Julie Rousseau sent me her family recipe for an Almond Creme Tart. I decided to make it an Almond Creme Tart with Blueberries but you could use your choice of fruit or nuts for the topping, or simply leave it plain. The fillings spongy, cake-like texture is delicious. Thank you Julie!

Get Started
Step 1

Pre-heat oven to 350 degrees. Line a tart pan or round pan with the rolled out pie crust. Cut off any excess dough around the top of the pan. Set aside.

Next Step
2
Step 2

Place butter, sugar, and almond flour in the bowl of an electric mixer. Beat on medium until light and fluffy, about 5 minutes.

Next Step
3
Step 3

Use a rubber spatula to scrape down the sides of the bowl as needed. Add the egg. Continue mixing until the egg is well incorporated and the mixture is light and creamy, about 3 minutes. Add the all purpose flour and beat on low speed until it is no longer visible, about 30 seconds.

Next Step
4
Step 4

Pour the almond cream into the pie crust lined pan. Gently spread the cream around into an even layer. Top with the fresh berries and cook for 25-35 minutes until pie crust and tart is golden brown.

Next Step
5
Step 5

Enjoy!

Done!
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Ingredients
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Shopping List
  |  
  • 1/2 cup unsalted butter + 1 tablespoon at room temperature
  • 1/2 cup granulated sugar (generous 1/2 cup)
  • 1 cup almond flour (generous 1 cup)
  • 1 large egg
  • 1/4 cup all purpose flour (scant 1/4 cup)
  • 1 1/2 cups organic blueberries, rinsed and dried
  • 1 pie crust (recipe below)

PIE CRUST

  • 200 grams all purpose flour
  • 100 grams unsalted butter, room temperature, cubed
  • pinch sea salt pinch
  • granulated sugar
  • 1/4 cup very cold water

Place flour, sugar, and salt in a large bowl. Add the butter and mix with your hands until the it reaches a sandy consistency.

Once the butter is all mixed in, a little less than 1/4 cup water.

Slowly start gathering the dough into a circle. If you notice it is a little too dry add a little more of the water. Form the dough into a disc, wrap it in plastic wrap and refrigerate for 20 minutes. On a floured surface, roll the pie crust out until it is 1/8 thick or less. Gently place it into the tart pan or round pan and remove any excess dough from the edges. Set aside until you are ready to use. Recipes from Julie Rousseau and mother.