April is equal parts joyful excitement and agony when the weather in Montreal chooses to be on its own schedule. Maybe this is not the case for you. But if it is and you find yourself in the dire situation in which you feel like adding a touch of spring to your day, something you could probably whip up in less time than it would take you to chow down, then this fruity almond tart is just what you’ve been looking for. The filling’s pasty almond texture, the fresh sweetness of the fruit and the tart’s lush colours follow suit with spring’s lighthearted spirit.
Ingredients (3 servings sized pie):
- 1/2 cup milk
- 2 egg yolks
- 1/2 cup ground almonds
- 1/2 cup sliced blanched almonds (to decorate)
- 1/2 cup cream cheese
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 1/2 cup flour
- 4 cups assorted fruit of choice (I chose raspberries and blueberries)
- 1 tsp vanilla extract
- 4 tbsp berry jam of choice (optional)
- Icing sugar, to sprinkle
- 1 store bought deep shell pie crust
1: In a bowl, whisk together egg yolks, half of sugar and cornstarch until well combined.
2: In a pan, mix together milk, rest of sugar and vanilla extract at high heat and let it come to a boil. Take off the heat once it boils and slowly stir into the egg mixture, whisking constantly.
3: Pour the whole mixture back into the pan and heat over medium heat until thickened (about a minute or two). It should look somewhat pasty. Take off the heat.
4: Preheat oven to 350F.
5: Add flour, cream cheese and almonds to the milk-egg mixture and mix until it comes together. Pour the mixture into your crust and spread evenly. Bake for approximately 25 minutes or until filling hardens slightly. While it bakes, warm jam in a pot over low heat. Once the tart is done baking, set aside to cool.
6: Once cooled completely, place assorted fruit of choice and sliced almonds onto the tart. Drizzle on jam. Sprinkle icing sugar on top.
Enjoy with some vanilla ice cream and a tall glass of milk!
Praying for warmer weather over here,