This recipe comes from Mellisa Clark's Dinner in French: My Recipes by way of France. You can be use other berries or a mix of berries in the summer or with pears or apples in the fall or winter. If you'd rather use almond flour instead of whole almonds, you can; you'll need 150 grams, which is about 1½ cups.
|
Step 1: In a bowl with an electric mixer, cream the buter, sugar and salt until fluffy, about 3 mintes. Beat in the egg yolk, scraping the sides of the bowl as necessary. Add the flour and mix until just combined. Pat the dough into a 1-inch-thick disk, wrap it in plastic wrap, wrap it in plastic wrap, and chill it for at least 1 hour. Step 2: Roll the dough out to form a 12-inch round, ¼ inch thick. Transfere the dough to a 10-inch tart pan, pressing the dough into the edges and up the sides. Trim the top, prick the dough all over with a fork, and then chill the shell, uncovered, for at least 30 minutes. Step 3: Heat the oven to 375℉ Step 4: Line the tart shell with fiol and fill it with pie-weights (or dried beans or raw rice). Bake for 17 minutes. Then remove the pie weights and foil and continue to bake until the crust is a pale golden brown, another 5 to 10 minutes. Step 5: Meanwhile, make the filling: In a food processor, process the almonds, sugar, flour, and salt until finely ground. Pulse in the butter, scrape the sides of the bowl with a spatula, and then pulse in the eggs, brandy, and almond extract. Process until smooth. |
Ingredients For the Crust:
For the Filling:
Step 5: Scrape the filling into the tart shell, smoothing the top (it's okay if the crust is still warm when you do this). Arrange the blackberries over the top, then sprinkle sliced almonds around the edges. Return the tart to the 375℉ oven and bake until the filling is puffed and golden, 40 to 50 minutes. Transfer the tart to a wire rack to cool completely before serving. |