Blueberry Almond Pudding Tart – Country Living

1. Heat oven to 375’F. Prepare Pastry. On floured surface, roll out
pastry to 11-inch round. Fit pastry into 9-inch fluted tart pan with
removable bottom. Line pastry shell with aluminum foil and fill with
pie weights. Bake 10 minutes. Remove foil and weights; bake shell 10
minutes longer. Set aside.

2. In food processor fitted with chopping blade, grind almonds with
1/2 C sugar until very fine.

3. In large bowl, with electric mixer at medium speed, beat butter and
almond-sugar mixture until combined. Add eggs, one at a time, beating
well after each addition. Stir in the flour and almond extract just
until combined to form a stiff batter.

4. In small bowl, combine cornstarch and remaining 1 t sugar; add 1/2
C blueberries and gently toss to coat. @poon blueberries and any of
the remaining cornstarch mixture into the tart shell; gently pour
batter over blueberries without stirring blueberries into the
mixture. Scatter the reserved 1/4 C blueberries over top of batter.

5. Bake 20 minutes or until golden brown. Cool tart several minutes.
Re- move tart from pan; place on serving platter and serve
immediately.

Pastry: In medium-size bowl, combine 1 1/4 C unsifted all-purpose
Hour and 1/4 t salt. With pastry blender or 2 knives, cut in 6 1/2 T
butter until mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold
water, 1 T at a time, over flour mixture and mix lightly with fork
until pastry is moist enough to press into a ball; wrap and
refrigerate at least 30 minutes.

Nutritional information per serving-protein: 7 grams; fat: 36 grams;
carbohydrate: 30 grams; fiber: 3 grams; sodium: 287 milligrams;
cholesterol: 111 milligrams; calories: 455.