Frisian Blueberry and Almond Tart (Fryske Blauwe Bessen en Amelân Taart)

Fryske Blauwe Bessen en Amelân Taart, or Frisian Blueberry and Almond Tart, is a delightful dessert that showcases the flavors of the Frisian cuisine. This tart is a perfect combination of sweet blueberries and nutty almonds, encased in a buttery pastry crust.

Frisian Blueberry and Almond Tart (Fryske Blauwe Bessen en Amelân Taart)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 egg, beaten
  • 3 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. In a food processor, combine the flour, ground almonds, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
  2. Add the beaten egg and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Roll out the dough on a floured surface and transfer to a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and chill for 15 minutes.
  5. In a bowl, toss the blueberries with granulated sugar, cornstarch, and lemon juice. Pour the blueberry mixture into the tart shell.
  6. Bake for 35-40 minutes, or until the crust is golden and the blueberries are bubbling.
  7. Let the tart cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
35g
Protein
5g
Fat
18g

Supplies

9-inch tart pan Plastic wrap Food processor Rolling pin

Tools

Oven Fork

Serving suggestions

Serve the Fryske Blauwe Bessen en Amelân Taart with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a decorative finish, sprinkle some sliced almonds on top of the tart before baking.

Cost

$15