Blueberry Almond Tart
adapted from Bon Appétit, July 1992
1½ cups flour
3 tablespoons sugar
pinch of salt
8 tablespoons butter, cut in ½-inch pieces and chilled
4 tablespoons chilled vegetable shortening
about 6 tablespoons ice water
1½ cups blanched and slivered almonds
¾ cup sugar
½ cup butter, room temperature
1 tablespoon flour
1 teaspoon vanilla
½ teaspoon almond extract
6 tablespoons flour
6 tablespoons sugar
2 teaspoons cinnamon
3 tablespoons butter, cut into ½-inch pieces
3 cups blueberries, fresh or frozen, thawed and drained
For the Crust:
Blend the flour, sugar and salt in a food processor. Add the butter and the shortening and cut in with the pulse button until the mixture looks like coarse meal. Blend in the water 1 tablespoon at a time, enough to bind the dough. Gather the dough into a ball, flatten it into a disk. Wrap in plastic and refrigerate at least one hour, or up to one day ahead.
Preheat the oven to 375ºF. Roll out the dough to 13 inches. Transfer the dough to an 11-inch tart pan, with removable bottom. Bake the crust for 10 minutes, until it has lost the raw look but is not brown. If the crust has puffed a bit, gently pat it down with an oven mitt.
For the Filling:
Finely grind the almonds with sugar in the processor. Add the butter, egg, flour, vanilla and almond extracts. Blend well.
For the Topping:
Mix the flour, brown sugar and cinnamon in a bowl. Add the butter using your fingertips.
Ladle the filling into the pre-baked crust. Smooth it out. Top the filling with blueberries; sprinkle the topping over the fruit.
Place the tart on a cookie sheet and bake until the crust is golden and the filling is set, about an hour.