I had fresh blueberries that I wanted to make a tart with, and I found a delicious recipe in the cookbook “Chocolate & Zucchini” by Clotilde Dusoulier. The crust is a buttery Pate Sablee, there are juicy blueberries on the bottom, then it is topped by an almond cream. I served it with Lavander Honey Ice Cream.

BLUEBERRY AMANDINE TART Serves 10
Pate Sablee(see below)
1/2 cup sugar
3/4 cup whole blanched almonds
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
2 cups blueberries, fresh or frozen (no need to thaw them if they are frozen)
1/3 cup sliced almonds
1. Prepare the Pate Sablee and line a 10-inch tart pan as instructed. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to a day.
2. Preheat the oven to 350 degrees F. Bake the tart shell for 10 to 12 minutes, until lightly golden. Remove the pan from the oven (leave the heat on) and tranfer to a rack to cool for 10 minutes.
3. Prepare the almond cream: combine the sugar, almonds, and salt in a food processor and mix until finely ground. Add the butter and process until combined. Add the eggs one by one and mix until smooth. This can be made up to a day ahead: transfer to an airtight container and refrigerate. Bring to room temperature before using.
4. Pour the blueberries in the tart shell, cover evenly with the almond cream, and level the surface with a spatula, working gently to avoid popping the blueberries.
5. Bake for 25 minutes. Take the pan out, sprinkle with sliced almonds, and bake for 15 minutes, or until the almond cream is set and the almonds are golden. Let cool completely and serve. (The tart can be made up to 8 hours ahead, covered with foil, and refrigerated. Bring to room temperature before serving.)
Pate Sablee (Short Pastry)
1/3 cup sugar
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
7 tablespoons (3 1/2 ounces) chilled unsalted butter, diced, plus a pat to grease the pan
1 to 2 tablespoons cold milk
1. Grease a 10-inch tart or quiche pan with butter.
2. In a food processor, combine the sugar, flour, and salt. Add the butter and process in short pulses, until the mixture resembles course meal. Add a tablespoon of milk and process again, in short pulses, until the milk is absorbed. The dough should still be crumbly, but it should clump if you gently squeeze a handful in your hand. If it doesn’t, add a little more milk, teaspoon by teaspoon, and give the dough a few more pulses, until it reaches the desired consistency.
3. Pour the mixture into the prepared tart pan and use the back of a tablespoon to spread it evenly over the bottom. Using the heels of your hands and your fingers, press down on the dough to form a thin layer, covering the surface of the pan and creating a rim all around. Don’t worry if the dough feels a little dry-this is normal. Cover with plastic wrap and refrigerate for 30 minutes, or up to a day.