Pastry1 1/2 cups flour (with extra for dusting the work surface)
1/2 cup sugar
1 and 1/4 sticks unsalted butter, cold and cut into small pieces
yolk of one large egg
3 tablespoons of cold heavy whipping cream
In a mixture or food processor, mix flour, sugar and butter until mixture looks like sand. Add in egg yolk and cream and mix gently JUST until a dough forms. Shape ino a thick disk, wrap in cling wrap and stick in fridge for an hour.
On lightly floured clean surface, roll out dough to about 1/4 inch thick and about a 11 inch round. Wrapping it loosely around your rolling pin, transfer to a 9 inch non stick tart pan. Trim edges and freeze for half an hour.
Preheat oven to 320 degrees F. Remove tart pan from freezer and line with foil (or parchment paper) and place some dried beans (to act as weights) on top and bake until the crust is dry and just barely golden (about 15 minutes). Remove foil/paper and beans and bake until it's golden (not brown) but cooked through (about 10 minutes, it will bake further with filling so you don't want the edges turning brown).
1/2 cup flour
1/3 cup light brown sugar
1/3 cup finely diced almonds
1/4 cup unsalted butter melted
1 tsp ground cinnamon
dash of nutmeg
drop of Mexican vanilla
1/4 tsp salt
Mix with a fork until the mixture resembles coarse crumbs.
3 cups fresh blueberries
1/3 cup sugar
2 tbsp tapioca
1 tbsp lemon juice
1 tsp lemon zest
Increase oven temp to 350 F. Mix all ingredients just until combined and distribute evenly in the cooked tart crust. Sprinkle with streusal topping and bake for 30-40 minutes, until the streusal is browned and the juices are bubbling up.