Refreshing Blood Orange And Blueberry Tart

• Almond Tart Crust
• 1/3 cup blanched almonds
• 1 1/4 cups all purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 6 tablespoons chilled butter - cut into 1/2 inch pieces
• 1 egg, lightly whisked
• 2 tablespoons ice water
• Blood Orange Curd and Blueberry Filling
• 1/3 cup blood orange juice - try to use red-fleshed oranges for the best color
• 2 tablespoons freshly squeezed lemon juice
• 3 eggs
• 3/4 cup white sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon blood orange zest
• 1 pint blueberries, washed, dried and sorted

1. Finely grind almonds in processor.
2. Add flour, sugar, and salt and process until blended. Transfer to bowl and cut in butter with pastry cutter until mixture resembles coarse meal. Add egg and lightly toss. Add 1 tablespoon ice water at a time until moist clumps form.
3. Gather dough into ball; flatten into disk. Wrap into plastic; chill at least 1 hour and up to 1 day.
4. Preheat oven to 375 degrees. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
5. Bake crust until set and light golden, piercing with fork if crust bubbles, about 25-30 minutes. Cool completely
6. In a double boiler over simmering water, whisk 3 eggs & 1 cup sugar until smooth. Add remaining ingredients and continue to gently whisk mixture until thickened, approximately 15 minutes. Don't over-thicken as the filling will be cooked further.
7. Taste for balance, if necessary add more lemon or sugar to suit your taste.
8. Transfer to medium bowl and cover entire surface with plastic wrap. Be sure to press the plastic wrap right onto the curd or a film will develop. Cool in refrigerator until at least room temperature.
9. Assembly: Arrange a layer of blueberries in the bottom of the cooled crust. Carefully pour the blood orange curd over the blueberries. Smooth filling to create an even layer. Bake at 350u0b0 for 25 to 30 minutes. Remove from oven to cooling rack. Let cool at least 1 hour before carefully removing sides from pan and slide onto serving plate.rn rnCut into small wedges and serve with freshly whipped cream.

crust, blanched almonds, flour, sugar, salt, butter, egg, water, filling, orange juice, freshly squeezed lemon juice, eggs, white sugar, unsalted butter, orange zest, blueberries

Taken from food52.com/recipes/15776-refreshing-blood-orange-and-blueberry-tart (may not work)