BLUEBERRY ALMOND PUDDING TART
Pastry:
Heat oven to 375 ºF. Combine 1 ¼ cups all purpose flour and ¼ tsp salt. With a pastry blender, cut in 6½ Tbsp butter until mixture resembles coarse crumbs. Sprinkle 2-3 Tbsp. cold water, 1 Tbsp at a time, over flour mixture and mix lightly with a fork until pastry is moist enough to press into a ball. Refrigerate at least 30 minutes.
On floured board, roll out pastry to 11" round. Fit pastry into 9" fluted tart pan with removable bottom. Line pastry shell with aluminum foil and fill with pie weights. Bake 10 minutes. Remove foil & weights. Bake shell 10 minutes longer. Set aside.

Filling:
1 cup slivered, blanched almonds, toasted
½ plus 1 tsp. sugar
½ cup butter, softened
2 large eggs
¼ cup unsifted all purpose flour
1 tsp almond extract
1 Tbsp cornstarch
¾ cup blueberries

- In food processor, grind almonds and ½ cup sugar until very fine.
- In a large bowl with an electric mixer beat butter and almond sugar mixture until combined. Add eggs, one at a time, beating after each addition. Stir in the flour and almond extract just until combined to form a stiff batter.
- In a small bowl, combine cornstarch and 1 tsp sugar, add ½ cup blueberries and toss lightly to coat. Spoon blueberries and any of remaining cornstarch mixture into tart shell; gently pour batter over blueberries without stirring blueberries into the mixture. Scatter remaining ¼ cup blueberries over the top.
- Bake 20 minutes or until golden brown. Cool tart several minutes. Remove tart from pan; place on serving platter and serve immediately.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE