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1
Prepare the pastry and line a 10-inch tart pan as instructed.
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2
Cover with plastic wrap and refrigerate for at least 30 minutes, or up to a day.
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3
Preheat the oven to 350F Bake the tart shell for 10 to 12 minutes, until lightly golden.
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4
Remove the pan from the oven (leave the heat on) and transfer to a rack to cool for 10 minutes.
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5
Prepare the almond cream (creme d'amande): combine the sugar, almonds and salt in a food processor and mix until finely ground.
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6
Add the butter and process until combined.
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7
Add the eggs one by one and mix until smooth.
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8
This can be made up to a day ahead: transfer to an airtight container and refrigerate.
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9
Bring to room temperature before using.
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10
Pour the blueberries in the tart shell, cover evenly with creme d'amande, and level the surface with a spatula, working gently to avoid popping the blueberries.
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11
Bake for 25 minutes.
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12
Take the pan out, sprinkle with sliced almonds, and bake for 15 minutes, until the creme d'amande is set and the almonds are golden.
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13
Let cool completely and serve.
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14
(The tart can be made up to 8 hours ahead, covered with foil, and refrigerated.
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15
Bring to room temperature before serving.
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16
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