Blueberry Tarts

• 1 cup flour
• 5 1/4 tablespoons butter diced
• 1 egg yolk
• 4 tablespoons sugar
• 1/2 cup almond meal
• 4 1/4 tablespoons softened butter
• 4 3/4 tablespoons sugar
• 1 teaspoon cornstarch
• 13/16 cup almond meal
• 1 egg
• 1 egg yolk
• 1 3/4 cups frozen blueberries
• 7 1/2 tablespoons blueberry jam

1. Pastry Preparation:
2. In a bowl, mix flour and butter by hand.
3. Add egg yolk, sugar, and almond meal. Mix until well blended.
4. Roll out dough on parchment paper, place between 2 baking trays. Refrigerate for at least one hour.
5. Almond Cream Preparation:
6. Cream butter and sugar, add cornstarch, almond meal, and finally, egg and egg yolk. Mix until well blended.
7. Preheat oven to 356F.
8. Cover 6 tart pans with dough. Fill to 2/3 full with almond cream. Bake for 13 minutes.
9. Cool and unmold.
10. Heat jam and pour in frozen blueberries. Mix gently.
11. Divide fruit between tart pastry, and set aside for about 30 minutes before serving, just until blueberries thaw.

flour, butter, egg yolk, sugar, almond meal, butter, sugar, cornstarch, almond meal, egg, egg yolk, frozen blueberries, blueberry jam

Taken from www.yummly.com/recipe/Blueberry-Tarts-2043134 (may not work)