One off my favorite berries is the blueberry. I love its natural sweetness and versatility. Blueberries are the perfect snack eaten alone, sprinkled on a salad, blended in a smoothie, or incorporated into a variety of baked goods; from muffins, to breads, to tarts, and pies. They are also yummy when turned into sauces, jams, syrups, ice pops and ice cream.
The blueberry is one of the only foods that is naturally blue in color. The pigment that gives blueberries their distinctive color is the same compound that provides its amazing health benefits. In fact, Blueberries rank number one in antioxidant health benefits compared to more than 40 fresh fruits and vegetables.
Washington state's climate, soil, and blueberry acreage make our state the nation’s top blueberry producer. We also grow more fresh organic blueberries than all other organic blueberry-producing states combined.
Blueberry season varies state to state. In Washington it can be from June through late Sept, depending on which side of the state the berries are grown in. Peak season is typically mid July - Mid August. So, if you love blueberries a much as I do, this is the time to get them at their peak of flavor
When selecting fresh blueberries choose those that are deep blue with no discoloration. They should be plump, and have a sweet and fruity scent. The silvery sheen on their skin is a compound that helps protect the fruit, which is why you should only wash them right before you’re going to use them. Blueberries should be stored in the refrigerator and will stay fresh for up to 10 days. They can be frozen as well.
Blueberries pair beautifully with flavors like almonds and lemon. This blueberry almond tart includes a thick, sweet blueberry compote with a hint of lemon zest. It's painted with red currant jelly and has a nutty almond crust. Simply scrumptious!
You’re gonna love it!
Prep Time: 1 Hour active time + 6 hours (or overnight) chill time.
Serves: 10-12
Recipe Ingredients:
For Filling
5 Cups fresh blueberries
1/2 Cup sugar
Juice and zest of one large lemon
2 Large egg yolks
2 Teaspoons cornstarch
3 Tablespoons unsalted butter
1/2 Cup red currant jelly
1/4 Cup sliced almonds, toasted
For Crust
1 Cup all purpose flour
1/4 Cup sliced almonds, toasted
2 Tablespoons sugar
1/4 Teaspoons salt
1/2 Cup unsalted butter (chilled)
1 Large egg yolk
1/4 Teaspoon almond extract
Recipe Steps:
Step 1 – Prepare Blueberry Compote:
Combine half of berries (2 1/2 cups), sugar, and lemon juice in a medium saucepan. Coarsely mash berries and stir over medium-high heat while sugar dissolves and mixture boils and thickens (5-7 minutes). Turn off heat.
Whisk egg yolks and cornstarch.
Add half of blueberry mixture to yolk mixture, and whisk.
Return yolk and blueberry mixture to pan and combine with remaining blueberry mixture.
Stir over medium heat while compote continues to thicken (about 3 minutes).
Whisk in butter and lemon zest.
Transfer to bowl, cover and chill for 4 hours or overnight.
Step 2 – Make the Almond Tart Crust
Toast all the (1/2 cup) almonds in a shallow baking pan at 350 degrees for about 10 minutes until golden brown).
Butter the bottom and sides of a 9-inch tart pan with removable bottom.
Blend flour, 1/4 cup sliced almonds (cooled), sugar, and salt in a food processor until almonds are finely ground.
Add chilled butter slices and pulse until mixture resembles coarse meal.
Whisk egg yolk and almond extract in a small bowl, then add mixture to processor until a moist ball forms.
Gather the dough into a ball, then flatten it into a disk.
Use your fingertips to press dough onto bottom and up sides of the prepared tart pan.
Pierce crust with a fork (to release steam when baking), and freeze for 30 minutes.
Preheat oven to 375 degrees. Line crust with foil and fill with dried beans, rice, or pie weights.
Bake crust until crust is set, about 10-12 minutes.
Remove foil and pie weights, and continue baking until golden brown, about 15 minutes.
Cool crust completely on a rack.
Step 3 – Assemble and Chill
When blueberry compote is chilled (firm), and crust is completely cool, spread compote evenly over crust.
Sprinkle remaining fresh blueberries over compote.
Heat current jelly in a small saucepan over medium heat, stirring until melted.
Brush currant jelly over berries.
Sprinkle remaining toasted almonds around edge of tart.
Chill for two hours.
Tart can be made a day in advance. The more chill time you have the better, to ensure the compote, berries, and jelly are fully set when you serve.
Serve chilled, or at room temperature.
Optional: Top with fresh whipped cream!