INGREDIENTS:
Crust:
- ½ cup whole unblanched almonds, toasted and cooled
- 7 tablespoons confectioners’ sugar
- ½ cup (1 stick) unsalted butter, quartered and softened
- ¼ teaspoon salt
- 1 cup all-purpose flour
Filling:
- 1/3 cup almond paste (about 4 ounces), broken into ½-inch pieces
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, cut into 8 pieces and softened
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pint fresh blueberries
- 1 tablespoon fresh lemon juice
- Confectioners’ sugar for dusting
DIRECTIONS:
For crust:
1. Pulse almonds and tablespoons sugar in a food processor until almonds are finely ground. Add butter, remaining 5 tablespoons sugar, and salt, and pulse until smooth. Add flour and pulse just until dough come together in a ball. Transfer mixture to a 10-inch fluted tart pan with a removable bottom and press with fingertips evenly up the side and into the bottom. Prick all over with a fork. Refrigerate at least 30 minutes.
2. Position a rack in the lower third of the oven and preheat the oven to 350°F. Bake crust 15 to 20 minutes, until golden brown. Cool on a wire rack.
For filling:
1. With an electric mixer on medium speed, beat together almond paste and granulated sugar in a large deep bowl until mixture resembles coarse meal. Add butter 1 piece at a time, beating well after each addition, and scraping down the side of the bowl as necessary. Add eggs one at a time, beating well after each addition. Reduce speed to low and beat in flour, vanilla, zest, cinnamon, and salt just until blended. Stir in blueberries and lemon juice with a rubber spatula.
2. Transfer the filling into the tart shell and smooth the top with the rubber spatula. Bake the tart on a baking sheet 40 to 45 minutes, until golden brown. Cool completely on a wire rack.
3. Just before serving, dust tart with confectioners’ sugar. Cut into wedges with a sharp knife to serve.
SERVES 8
