Almond Creme Tart with Blueberries
- 1/2 C unsalted butter + 1 tbsp at room temperature
- 1/2 C granulated sugar
- 1 C almond flour
- 1 large egg
- 1/4 C all purpose flour
- 1 1/2 C organic blueberries, rinsed and dried
- 1 pie crust
- 200 grams all-purpose flour
- 100 grams unsalted butter, room temperature, cubed
- Pinch sea salt pinch
- Granulated sugar
- 1/4 C very cold water
Place flour, sugar, and salt in a large bowl. Add the butter and mix with your hands until it reaches a sandy consistency.
Once the butter is all mixed in, a little less than 1/4 C 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.
Pre-heat oven to 350ºF. 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.
Place butter, sugar, and almond flour in the bowl of an electric mixer. Beat on medium until light and fluffy, about 5 minutes. 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.
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.