Rustic tarts are the perfect summertime dessert and since we are heading into the last few weeks of these warm weather months, I thought I would share my Rustic Blueberry Almond Tart Recipe to celebrate. This recipe takes a few steps, but both the crust and frangipane (almond cream) are made in a food processor for simplicity.
Fresh blueberries are essential, so find the best available – plump & sweet.  The combination of fresh almond cream and juicy berries make this tart delightful for breakfast, a late afternoon snack or for dessert after dinner.  You could also serve this blueberry tart instead of cake at a birthday bash for a fresh summer vibe.
Ingredients
Crust
2 cups all purpose flour
1/3 cup semolina flour or fine cornmeal
1/4 cup granulated sugar
1/4 teaspoon salt
1 stick butter, cold, cut-up
3 tablespoon vegetable shortening
2/3 cup ice water
Frangipane (Almond Cream)
4 tablespoon butter, softened
2/3 cup slivered almonds
1/3 cup granulated sugar
1 egg
1 teaspoon almond extract
Filling
4 cups fresh blueberries
1/3 cup granulated sugar + 2 tablespoons for sprinkling
juice of 1/2 lemon
1 egg white
whipped cream or ice cream, optional
(Makes 1 – 12 Inch Tart)
To Prepare:
1. Â To make the crust, in a food processor combine the dry ingredients and pulse several times to mix.
2. Â Next, add the butter and shortening and pulse several times until coarse crumbles.
3. Â Add the ice water and pulse until dough comes together in a ball and remove from the food processor. Wrap the dough in a disc shape and chill in the refrigerator for 1 hour.
4. Â To make the frangipane, in the food processor combine the almonds, butter and sugar. Â Pulse the mixture several times, until the almonds are chunky.
5. Â Next, add the egg and almond extract and puree until smooth. Â Remove the mixture from the food processor and chill at least 1 hour until slightly firm. Â You can make this 2 days ahead.
6. Â Remove the dough from the refrigerator and dust your board or counter heavily with flour. Â Place the dough in the center and dust the top with more flour.
7. Â With your rolling pin or dowel, start in the center and roll the dough to the side. Â Turn with each roll, so dough doesn’t stick to the surface.
8. Â Wrap the dough around the rolling pin and place it on a parchment or silpat lined baking sheet.
9. Â Remove the frangipane from the refrigerator and spread in the center of the dough, about 3-inches from the sides.
10. Â Place the washed blueberries on top of the frangipane and sprinkle with 1/3 cup sugar and the lemon juice.
11. Â Start on one edge and fold the crust up to meet the blueberries. Â Trim the excess dough if necessary.
12. Â Place the whole sheet pan with tart in the freezer for 15 minutes, until slightly firm. Â If you can’t fit your sheet pan in the freezer, place it in the refrigerator for 30 minutes. Â Preheat your oven to 375 degrees.
13. Â Remove the tart from the freezer and brush the crust with a slightly beaten egg white.
14. Â Sprinkle the crust with the remaining sugar and place the tart in the oven to bake for 50-60 minutes or until golden brown and the fruit is slightly bubbling around the edges.
15. Â Remove the tart from the oven and let cool at room temperature. Â Serve with whipped cream or ice cream. Â Enjoy!
