Yield: 10 servings
Measure | Ingredient |
---|---|
\N \N | Pastry (recipe follows) |
1 cup | Slivered blanched almonds, toasted |
½ cup | Plus 1 t sugar |
½ cup | (1 stick) butter, softened |
2 \N | Large eggs |
¼ cup | Unsifted all-purpose flour |
1 teaspoon | Almond extract |
1 tablespoon | Cornstarch |
¾ cup | Blueberries |
1. Heat oven to 375'F. Prepare Pastry. On floured surface, roll out pastry to 11-inch round. Fit pastry into 9-inch fluted tart pan with removable bottom. Line pastry shell with aluminum foil and fill with pie weights. Bake 10 minutes. Remove foil and weights; bake shell 10 minutes longer. Set aside.
2. In food processor fitted with chopping blade, grind almonds with ½ C sugar until very fine.
3. In large bowl, with electric mixer at medium speed, beat butter and almond-sugar mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in the flour and almond extract just until combined to form a stiff batter.
4. In small bowl, combine cornstarch and remaining 1 t sugar; add ½ C blueberries and gently toss to coat. @poon blueberries and any of the remaining cornstarch mixture into the tart shell; gently pour batter over blueberries without stirring blueberries into the mixture. Scatter the reserved ¼ C blueberries over top of batter.
5. Bake 20 minutes or until golden brown. Cool tart several minutes.
Re- move tart from pan; place on serving platter and serve immediately.
Pastry: In medium-size bowl, combine 1¼ C unsifted all-purpose Hour and ¼ t salt. With pastry blender or 2 knives, cut in 6 ½ T butter until mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water, 1 T at a time, over flour mixture and mix lightly with fork until pastry is moist enough to press into a ball; wrap and refrigerate at least 30 minutes.
Nutritional information per serving-protein: 7 grams; fat: 36 grams; carbohydrate: 30 grams; fiber: 3 grams; sodium: 287 milligrams; cholesterol: 111 milligrams; calories: 455.
Country Living/April/93 Scanned & fixed by DP & GG