Blueberry amandine tart
The last time we met, I was in the midst of clearing my freezer of last summer's berries to make room for this year's loot.
With the cranberry situation under control, I could zero in on the rest of those blueberries.
So it's Saturday afternoon and our friends are coming for dinner. Two hours to showtime and I'm still flipping through cookbooks trying to figure out dessert.
Then I remember this Blueberry Amandine Tart from Clotilde Dusoulier's first book, Chocolate & Zucchini.
The rest, as they say, is history.
Notes: I ran my frozen blueberries under hot water and then set them in a colander over a bowl to drain while I prepared the pastry and filling.
5 comments:
This looks absolutely divine!! I love blueberry desserts:)
Amandine Tart (also known as "Tarte bourdaloue") is a great one. I love it also with apricots. The sweetness of the almonds complements beautifully the tartness of the fruits. Yum!
Dolce: Neat! I hadn't heard that one before. I'd really like to try it with cranberries as well.
hiya.
I checked the recipe in the link provided and there is no mention of where to add the two eggs. I'm assuming the eggs are added to the almond cream portion, yes?
thanks. :)
socgrrrl: Right you are! My apologies. I am actually working from the UK version of this book, but then saw this volume-based version online that I thought people might like better. The eggs are added one at a time, after the butter, into the almond cream part just as you thought!
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