Sift the flour with the
almond meal, confectioners sugar, baking powder, and salt. Place in
the bowl of your electric stand mixer, fitted with the paddle
attachment. (Can also use a hand mixer). Add the chunks of cold butter
and beat on medium low speed until the mixture is mealy (grainy with
no visible pieces of butter). Add the cold egg yolks and seeds from
the vanilla bean (if using) and beat on low speed until the dough
comes together (pastry will be yellow in color).
the pastry onto your work surface, gather it into a ball, and wrap in plastic wrap.
Place in the refrigerator to chill for at least six hours (the pastry
can be stored in the refrigerator for up to three days or frozen for
up to three months). After the
pastry has chilled sufficiently, place on
a lightly floured surface, and roll into an 11 inch (14 cm) round. (To
prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as
you roll.) Place
the round of pastry on a baking sheet lined with parchment paper and chill in the refrigerator
for about 15-30 minutes (to firm up the pastry which makes it easier to
place in the tart ring).
a 9 inch (23 cm) tart ring or pan
on a parchment lined baking sheet. Take the chilled round of pastry
place it into the tart ring or pan. Lightly
press the pastry onto the bottom and up the sides of the tart ring
(pan). Never pull the pastry or you will get shrinkage (shrinkage is
caused by too much pulling of the pastry when placing it in the tart
pan). With a sharp knife cut excess pastry from top of tart ring
(pan). With the tines of a fork gently prick the bottom of the pastry.
Cover the tart ring or pan and place in the refrigerator to chill
while you preheat your oven and prepare the blueberry filling.
Preheat the oven to 400 degree
F (200 degree C).
Filling: In a
small bowl mix together the sugar, cornstarch, lemon juice and zest.
Place the blueberries in a large bowl. Add the sugar mixture to
the blueberries and gently toss to combine. Evenly
pour the mixture into
the chilled pastry and bake for 15 minutes. Reduce the oven temperature to 350
degrees F (180 degrees C) and continue to bake until the pastry is golden brown
and the blueberries have become soft and jam-like (about 25-30
Remove from oven and place on a wire rack. Top with the remaining blueberries (crown side up), pressing them gently into the hot blueberry
filling. I like to make concentric circles with the blueberries, starting at the
outside edge. Let the tart cool to room temperature before serving. If desired,
serve with softly whipped cream or ice cream.
and store leftovers in the refrigerator.
Makes about 6
to 8 servings.