Blueberry Frangipane Tart

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, cold, cut into small pieces
• 10-ounce can almond paste
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 pint blueberries
• 1/4 cup pine nuts, lightly toasted

1. For the crust: Pulse to combine the flour, sugar, and salt in the work bowl of a food processor.
2. Drop in the butter pieces, and pulse just until the dough comes together in clumps, about ten to fifteen pulses.
3. Press the dough into the bottom and up the sides of a 9-inch tart pan.
4. Let the crust rest in the refrigerator for 30 minutes.
5. Preheat the oven to 325 degrees F. Combine the almond paste and sugar in the same food-processor bowl (no need to wash it).
6. Process until you have fine crumbs, then crack in the eggs and sprinkle in flour.
7. Process until smooth.
8. Spread the almond filling in an even layer in the chilled tart shell.
9. Top with the blueberries, and sprinkle with the pine nuts.
10. Bake until the crust is deep golden brown and the filling is set, about 1 hour to 1 hour and 20 minutes.

flour, sugar, kosher salt, unsalted butter, almond paste, sugar, eggs, flour, blueberries, pine nuts

Taken from www.epicurious.com/recipes/food/views/blueberry-frangipane-tart-385238 (may not work)