Blueberry Hazelnut Tart

Ingredients

Pate Sucree:

1 cup flour

¼ cup sugar

4T butter, cold and cut into pieces

1 egg yolk

1-3 T heavy cream, add extra if dough is too dry

1/8 tsp vanilla extract

Filling:

5 ounces Hazelnuts, toasted, peeled, cooled and grated (Here we can get them already grated into a nut powder and we just toasted it in the oven until lightly golden brown)

2/3 cup sugar

10 T cold butter, cut into pieces

2 eggs

¼ tsp vanilla extract

2 tsp flour

Topping:

3 cups blueberries cleaned and fresh if possible

1 cup apricot jam

1 ½ T water

Procedure

Blueberry Hazelnut Frangipane Tart

(Serves 8-10)

1. Pate Sucree: In a mixer fitted with a paddle attachment (or use hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Chill for at least 30 minutes. Roll out dough to fit a 10 inch tart pan with a removable bottom, lightly press into the pan.
2. Preheat oven to 375 degrees.
3. In the food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not over process, or the mixture will become pasty. Add the butter and process until just blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked pie shell.
4. Bake until the frangipane is golden brown and puffy and the crust is golden brown 45-50 minutes. Let cool to room temperature.
5. In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.