Chef Chuck's Blueberry Almond Torta

Torta di Mirtilli con Mandorla

A torta made with a flaky buttery crust, blueberry jam, fresh blueberries, and a sweet filling.  The sliced almonds on top gave a nice crunch to this dessert. 

Blueberry Almond Torta

Dough

1 teaspoon yeast

1/4 cup milk

2 tablespoons butter

1 tablespoon sugar

pinch of salt

1 1/4 cups flour

Filling

1/4 cup almonds, finely chopped

1/4 cup sugar

2 eggs

1 teaspoon vanilla

2 tablespoons honey

1/4 cup flour

1/8 cup sugar

1 cup fresh blueberries

1/4 cup sliced almonds

1/2 cup blueberry jam

Prepare dough by heating milk to 105 degrees add yeast and sugar, stir and let sit for 10 minutes.  In a mixer with a dough hook, or by hand combine yeast mixture along with sifted flour, salt, and butter.  Knead dough a few minutes form a ball and wrap in plastic wrap, let rest for 1 hour.

Prepare filling by mixing the finely chopped almonds with 1/4 cup sugar.  In a small bowl using a fork mix 1 egg white with 1/8 cup sugar, set aside.  In a mixer combine almonds and sugar, vanilla, the egg mixture then add honey and 1/8 cup sugar, gently fold in blueberries.  

Roll out dough to fit a buttered 9 inch pie pan, layer dough with blueberry jam then add filling top with 2 tablespoons of sliced almonds and bake at 350 degrees for 40 minutes.

Ricette by Chef Chuck's Cucina