Name: Blueberry-Almond Tart
Yield: Makes 6 to 8 servings
Ingredients: 4 1/2-pint baskets fresh blueberries; 1/2 cup sugar; 1 tablespoon fresh lemon juice; 2 large egg yolks; 2 teaspoons cornstarch; 3 tablespoons unsalted butter; 1 teaspoon grated lemon peel; 1 cup all purpose flour; 1/4 cup plus 2 tablespoons sliced almonds, lightly toasted; 2 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 1/4 teaspoon almond extract; 1/2 cup red currant jelly

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Blueberry-Almond TartBrian Leatart

Ground almonds add a delicate nutty flavor to the crust. Begin making the filling a day before assembling the tart; once completed, it can be chilled another day before serving.

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