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1
Make the crust: Pulse almonds in a food processor until finely ground.
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2
Add flour, sugar, and salt; pulse to combine.
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3
Add butter; pulse until mixture resembles coarse meal.
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4
Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more ice water, if needed.
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5
Shape dough into a disk, and wrap in plastic.
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6
Refrigerate until firm, 1 hour or up to 3 days.
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7
(Dough can be frozen up to 1 month; thaw in refrigerator before using.)
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8
Preheat oven to 375F.
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9
On a lightly floured surface, roll out dough 1/8 inch thick.
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10
Cut out twelve 4 1/2-inch rounds.
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11
Reroll scraps if necessary.
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12
Line twelve 3-or 3 1/4-inch tartlet pans with dough, pressing into bottoms and up sides; trim excess dough flush with rims.
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13
Divide shells between 2 rimmed baking sheets.
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14
Pierce bottoms of shells all over with a fork.
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15
Refrigerate or freeze until firm, about 30 minutes.
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16
Line shells with parchment.
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17
Add pie weights or dried beans.
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18
Bake until light golden brown, 20 to 22 minutes.
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19
Remove weights and parchment.
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20
Transfer to wire racks to cool completely.
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21
Make the filling: With an electric mixer on medium speed, beat eggs and sugar until pale and thick, about 5 minutes.
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22
Using a flexible spatula, fold in flour, ground almonds, and salt.
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23
With an offset spatula, spread about 1 1/2 teaspoons jam into each shell.
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24
Top with blueberries, dividing evenly.
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25
Cover fruit in each tart shell with 2 tablespoons batter.
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26
Sprinkle batter evenly with sugar and sliced almonds.
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27
Bake until tops rise and are golden, 18 to 20 minutes.
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28
Transfer to a wire rack to cool completely.
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29
Tartlets can be stored in airtight containers at room temperature up to 1 day.
