Make a better blueberry tart with the addition of almond cream and almond crumble, like Thomas Haas does.
Tart shells
In a mixer, combine flour, sugar and salt fitted with a paddle. Add butter and mix until coarse.
Add water and eggs.Mix just until combined.
Wrap dough up and chill for 2-3 hours before rolling out.
After chilled, roll dough to roughly 3 mm thick and cut into 14 cm discs.
Carefully line tart shell and keep chilled while preparing the other items.
Almond cream
Have all ingredients at room temperature.
In a mixer, cream butter and icing sugar with paddle attachment.
In a separate bowl, combine ground almonds and cornstarch.
Add ground almonds and cornstarch mixture and eggs, alternating between the two, to the creamed mixture and mix just to combine.
Set aside.
Almond crumble
Preheat oven to 350°F.
In a mixer with a paddle attachment, combine butter, sugar, zest and salt until creamy. Add flour and mix till crumbly.
Bake for 15-25 minutes, or golden brown.
Allow to cool and break up into pieces.
Assembly
Preheat oven to 350°F.
Toss lemon zest with blueberries.
Using a piping bag fitted with a plain tip, pipe a thin layer of almond cream into prepared tart shells.
Top with a generous amount of blueberries.
Bake until the bottom of the tarts are golden, about 20-30 minutes.
Allow to cool and decorate with more blueberries and the almond crumble.
- Yield:
- 12 individual tarts
