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1
For the berry filling: Add the sugar, pinch of salt and 2 (1/4-pints) blueberries to a saucepan.
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2
Zest the lemon over the top, then juice about 1 tablespoon and add to the berries.
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3
Give it a stir.
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4
Put on the stove about medium heat and cook until the berries release their juices and looks like jelly or jam.
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5
While that's happening, whisk your egg yolks and cornstarch together in small bowl.
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6
Stir into the berries and boil until nice and thick.
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7
Set aside.
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8
For the crust: Put your flour into a food processor, add the 1/2 cup almonds, the sugar, a pinch of salt and pulse until it's a fine meal.
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9
Add the egg yolk and cold butter (Cold butter makes the crust nice and flaky.)
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10
Add the extract and process the mixture until it turns into a little ball of dough.
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11
Press the dough nice and evenly into a 9-inch tart pan with a removable bottom.
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12
Freeze 1 hour or so to firm it up.
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13
Freezing will also help make a nice crispy tart after baking.
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14
Put a piece of parchment on the dough and fill it with dried beans.
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15
Bake for 12 minutes or so.
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16
This is called blind baking, which keeps the crust nice and flat and leaves plenty of room for the filling.
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17
Remove the beans and parchment and cook the crust until it's nice and golden brown, another 16 minutes.
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18
Let cool.
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19
Heat the black currant jelly and 1 tablespoon water in a saucepan to melt it.
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20
Pour the blueberry filling in the tart and spread out to the edges.
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21
Mound the remaining fresh blueberries over top.
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22
Brush the top with the jelly glaze.
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23
Take the remaining toasted almonds and sprinkle them around the edges.
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24
Place in the fridge to firm up.
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25
Remove the tart bottom, slice and serve.
