Wild blueberry buttermilk tart with sugared almonds

Method:

1. Preheat oven to 325°F (162° C). Place the softened butter in a mixing bowl with the paddle attachment; beat until fluffy
2. Add the granulated sugar and mix well. Add the egg, mix well. Add the flour and almonds, mix until mixture comes together and ingredients are blended.
3. Wrap the dough in wax paper and refrigerate until firm, approximately 1 hour.
4. Remove from fridge, roll dough out on floured table to 1/8” (3 mm) thick, 13” (32.5 cm) diameter. Using a flat scraper, lift the dough carefully and roll onto the rolling pin. Lay dough over an 11” x 1.25” (28 cm x 3.1 cm) fluted tart pan with removable bottom. Lightly press the dough flat into the bottom of the tin, and press firmly into the sides.
The sides should be slightly thicker than the bottom. Trim any excess dough away and refrigerate until firm.
5. Remove from fridge, press bottom all over with a fork.
6. Bake 25 minutes until light golden.
7. Melt butter and set aside. In mixing bowl, combine eggs, salt and vanilla extract. Add granulated sugar and flour together. Whisk until mixture is well combined and there are no visible lumps.
8. Add melted butter, mix until incorporated. Add buttermilk, 35% cream and lemon juice. Mix until well blended.

Assembly & baking:

1. Spread blueberries over the bottom of the prebaked tart. Pour all the filling into the tart shell. Carefully place in oven and bake for 45 minutes until filling is set.
2. Remove from oven and allow to sit until room temperature. Place in refrigerator and chill until set. Brush top with warm apricot glaze.
3. Remove sides of tart, transfer to serving dish and store in refrigerator. Place sugared almonds around the border when ready to serve. Best served same day.

Method (Apricot glaze and sugared almonds):
1. Warm apricot jam, add water to dilute slightly. Blend well. Remove from heat and strain to remove any lumps.
2. Preheat oven to 325° F (162° C). Place the egg white in a large mixing bowl, pour in the almonds then sprinkle with sugar. Toss together to coat the almonds.
3. Spread the coated nuts in a thin layer on baking sheet. Bake for 20-30 minutes or until lightly browned and dry. Toss the nuts occasionally in the oven to ensure even baking. Remove from oven and cool. Store in airtight tin.