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I was introduced to this tart on a summer day many years ago. I had just moved from NYC to Ridgewood N.J. and had not yet made many friends. My mother was visiting from California and we were sitting down to watch a movie, when there was a knock at the door. I opened it to find my neighbor, Sandy, holding a plate with a lovely piece of blueberry tart still warm from the oven. "The word around the neighborhood is that you love to cook and eat so I thought you might enjoy this!" We chatted a bit, I thanked her profusely, and then she left. My mother and I sat down, forks in hand, and took a bite. It melted in my mouth, sweet yet tart, it was a slice of heaven on a plate. I have never forgotten that act of kindness from my neighbor Sandy, and the heavenly tart that floated into my home on a warm summer night. I have since played around with the recipe, making it my own, but the love it requires to bake, and to share with the ones you love, always remains the same! Enjoy - Signy Coleman
Combine and pulse in a food processor until completely blended, will resemble cookie dough.
1 1/4 cups flour
10 Tablespoons butter
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. vanilla extract
1/4 tsp. almond extract
4 tbs. almond paste (optional)
4 to 5 cups fresh blueberries, 1 cup reserved
Pat dough into tart pan with removable bottom and up the sides, until it is evenly distributed. Prick the bottom all over with a fork and place in the freezer for 20 minute. Preheat oven to 350 degrees, and bake crust for approximately 15 to 20 minutes until lightly golden. Remove and add blueberries making sure they are evenly placed. Bake another 15 minute, making sure the crust does not get too brown. Add remaining blueberries, cool, than dust with powder sugar and serve with fresh whipped cream.
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