Time
25 minutes to assemble To Bake: 15 minutes crust, plus 40 minutes filling Total time: 80 minutes
This is a great dessert for a crowd. Its soft almond center is baked on a sweet crisp crust with a layer of fresh blueberries between. Raspberries can easily be substituted for blueberries.
INGREDIENTS
CRUST: 1 1/2 cups flour 1/2 cup (1 stick) cold butter, chopped into small pieces 1/3 cup powdered sugar 2 tablespoons ice water 1/2 teaspoon almond extract FILLING: 1-7 oz box Odense Almond Paste, grated 1 cup granulated sugar 1/2 cup light brown sugar 3 large eggs, room temperature 1/2 cup plus 1 tablespoon flour 1 teaspoon baking powder 1 teaspoon grated lemon rind, no pith (white of rind) 2 cups blueberries
TOOLS & EQUIPMENT
9" X 13" baking dish Food Processor or Mixer
DIRECTIONS
For Crust:
Preheat oven to 350°F. Grease a 9" X 13" baking dish.
In a food processor (fitted with a metal blade) or with a pastry cutter and bowl; add flour, butter, sugar, water and extract. Pulse, or cut in butter until mixture is the texture of sand. Press evenly into baking dish. The bottom of a measuring cup makes this step easy. Bake for 15 minutes at 350°F.
For Filling:
Add Almond Paste, granulated and brown sugar to food processor (or mixer). Pulse, or mix until mixture is fine crumbs.
Add eggs and mix to smooth paste. Add in 1/2 cup of the flour, baking powder and lemon. Beat until combined.
Add blueberries to a medium bowl and toss with remaining tablespoon of flour.
Add almond filling to blueberries, and gently fold together with a rubber spatula until combined. Pour mixture into pre-baked crust and bake for 40 minutes, or until top is a deep golden brown and firm to touch.
Note: Watch time carefully, because dark colored baking dishes cook faster than light colored dishes.
