Almond Lime Blueberry Tart

I bought so many blueberries because they were really cheap. My baby girl loves them, but their is only so many that she can eat. I got an idea for this tart from The Bon Appétit book. I changed it around a bit. It is really good and very tasty. My husband who is not a fan of blueberries said that "You might get me one day to like blueberries", after trying the tart. My baby girl loved the tart. Blueberries are so good for you that it is an awful shame not to like them.

Crust

1/2 cup slivered almonds, toasted

1 cup all purpose flour

¼ cup cake flour

1 tablespoon sugar

½ teaspoon baking powder

¼ teaspoon salt

Zest of one lime

1 teaspoon almond extract

3 tablespoon cold butter, cut into ½ inch cubes

2 tablespoons olive oil

3 tablespoons water, ice cold

1 tablespoon vodka

Filling

4 cups fresh blueberries (4 1/2-pint containers), divided

1/4 cup sugar

1 tablespoon fresh lime juice

zest of one lime

2 large egg yolks

2 teaspoons cornstarch

3 tablespoons unsalted butter

2 tablespoons blueberry jam, optional

Combine 2 cups blueberries with sugar, juice and zest. Bring to a simmer and mash the berries with mash potato masher coarsely. As the berries cook they will release juice. Simmer for about 5 minutes.

In a medium bowl, whisk the yolks and cornstarch together. Slowly add about 2 cups of blueberry mixture to the yolks. Be sure to whisk constantly. This is called tempering the yolks and by slowly adding the hot mixture you will not get blueberry scrambled eggs. Return back to the pan and stir until the mixture thickens. Add the butter and stir until melted. Transfer the filling to a bowl and refrigerate until cold.

The next day, make the crust. Process the almonds until very finely chopped in a food processor. Add the dry ingredients and pulse to combine. Add the butter and pulse 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Roll into a circle and line a tart pan with it. Push the crust sides down so that they come up halfway.

Put on a baking sheet and bake at 350 F for 30 minutes or until the crust is golden brown.

Remove and cool to room temperature. Spread the blueberry filling all over the bottom and top with 2 cups of fresh blueberries. Brush the top with jam (such as currant or blueberry) diluted with water to give it shine.

Store the tart in the fridge for a couple of days.