After my expressed concern via a Facebook comment about not having seen any blueberries in the markets (we are mid-August!), Yannick proudly surprised me with two baskets yesterday (they were actually blackberries, but we won't tell him that). Very sweet of him though, wasn't it?
A casual remark like that to Yannick can make things materialize. Take, for example, "hm, I love Turkish delights!", and eleven pounds (eleven!) of it showed up in the mailbox. So I have learned to be careful.
Two unexpected baskets of blackberries are easier to manage than eleven pounds of Turkish delights. And I turned to one of my favourite dessert recipe, the blackberry (or blueberry) almond tart that never fails to please and impress. The frangipane pairs perfectly with the berries. As for the crust, forget the cold butter, the weight beans, the chilling of the pie dough, and trust the recipe. I hear a lot of fuss about cold butter, but I always make both my flaky crusts and shortbread crusts with melted butter, and they are perfectly tender and flaky and crumbly as crusts should be.
This recipe is for a 9-inch tart pan, but this time I made it in 4 4-inch tartelette pans.
By the way, to set the record straight, Yannick knows his blackberries from blueberries but it was the English words for them that he mixed up.
Blackberry Almond Tart Recipe
For 8 servings
6 tablespoon butter at room temperature
1 cup + 2 tablespoon AP flour
1/3 cup sugar
1/4 teaspoon salt
125 grams plain yogurt
10 tablespoon sugar
1/4 teaspoon salt
1/2 cup almond meal
1/4 cup flour
blackberries or blueberries to fill the tart
1. Preheat the oven to 350 degrees F.
2. Butter a 9-inch removable bottom tart pan.
3. Mix the crust ingredients in a bowl. Using your fingers, pat the dough evenly onto the bottom and up the side of the pan.
4. Bake the shell for 7-10 minutes. In the meanwhile, whisk together the filling ingredients except the berries and sliced almonds.
5. Fill the berries into the shell in one layer. Pour the filling on top and spread it evenly. Bake for 25 minutes.
6. Sprinkle sliced almonds and continue to bake for another 10-15 minutes until the custard is set and almonds turn golden.
7. Sprinkle with powder sugar.