Blueberry and almonds go so well together. Serve blueberry almond tart with tea for an afternoon treat or indulge yourself with a slice for breakfast.
I’m not a huge fan of raw blueberries but I love them when they’re cooked. Baking brings out the tart, juicy flavor. Blueberry almond tart combines tart blueberries and lemons with smooth almonds. The almonds also make the filling moist.
I went to Macau at the end of last week. I’ve never been so I was looking forward to visiting a new place. It’s main claim to fame is as a gambling center. I’m not much of a gambler but I love history and Macau has an interesting one. It was settled by the Portuguese who intermarried with the local Chinese creating a culture that is a mix of both.
I was presenting a paper at a conference so I didn’t have much time for sightseeing but Macau is pretty small. I did get to see the University of Macau. The campus is only 3 years old and it’s beautiful. I also got to walk through the old city and sample some Chinese almond cookies that were still warm. I’ve got to figure those out.
A friend of ours who lives there took us out for the most amazing sangrias. This place filled a pitcher with ice. Then filled it about half full with red wine. They added maybe half a cup of orange juice and shots of about 8 liquors including gin, triple sec, peach and I didn’t catch the rest. They topped it with about 1/3 cup finely chopped apples and filled the rest of the pitcher (about 1/4 of the pitcher) with dry ginger ale. It was amazingly smooth.
Since I didn’t get back home till 1 AM, I needed something easy for the post today. Blueberry Almond Tart fit the bill. I made it this morning and had slice for a late breakfast. I’m having a second slice with my tea right now. That leaves just enough for breakfast tomorrow.
This recipe makes a 7 inch tart but if you want a 9 inch tart, just double the ingredients.