With about 30 cups of blueberries in our freezer, I was looking forward to making this blueberry frangipane tart. The delicate almond flavor of the cake-like frangipane with the blueberries is a delicious combination!
Wondering what ingredients you need to make this blueberry frangipane tart? Fortunately, you'll only need 6 simple ingredients plus some pastry. Let's talk about the most important ingredients!
- Almond Flour: This is the key ingredient in the frangipane. Use blanched almond flour (affiliate) so you don't have flecks of brown almond skin in the final result.
- Almond Extract: Adding a touch of real almond extract increases the flavor, which I love! You can leave this out if you prefer.
- Shortcrust Pastry: Use homemade flaky shortcrust pastry or sweet pastry for the best taste. You'll also need to line a tart pan with the pastry and blind bake it before you add the frangipane.
See recipe card for full information on ingredients and quantities.
How to Make
Get started by measuring out the ingredients: sugar, softened butter, almond flour, all-purpose flour, almond extract, and eggs.
- Beat the sugar and butter together with a hand-held electric mixer until it's really pale and fluffy. The air in the mixture will help it have a lighter texture.
- Scraped down the sides of the bowl with a spatula, then beat in the remaining ingredients until smooth. That's all there is to it!
3. To finish making the tart, spread the frangipane in a blind-baked pastry shell and top with ½ cup of blueberries.
4. Bake, cool, and dust with icing sugar to decorate. Enjoy!
Basic frangipane is made up of sugar, butter, almond flour, and eggs. I like to add a bit of all-purpose flour to thicken it and to cut down the sweetness a little, and also a teaspoon of almond extract to bring out the almond flavor. Leave out the all-purpose flour to make it gluten free.
Baked frangipane has a cake-like texture and distinctive almond flavor. It tastes similar to almond cookies or marzipan.
Although both of these desserts contain almond flour, they are definitely not the same. Frangipane is a cake-like filling used in many pastries, such as the British bakewell tart and the French pithivier, and must always be cooked before eating. Marzipan is a fondant-like candy that is usually used in desserts like the German stollen or is shaped into lifelike fruits.
- Make sure the butter is softened, but not greasy.
- Beat the ingredients until everything is well blended.
- If you're in a hurry, make the frangipane ahead of time and refrigerate until needed. Let it come to room temperature before using.
- Bake until it's golden brown. A toothpick inserted in the middle should come out clean.
- Store leftover tart at room temperature, or freeze for long-term storage.
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Blueberry Frangipane Tart
Blind Baking the Pastry
- Preheat the oven to 400°F and put a heavy cookie sheet in to preheat.
- Roll out the chilled pastry on a lightly floured surface to just a little less than ⅛ inch thick. Line a loose-bottomed 9-inch tart pan with the pastry, trimming off the excess. Prick the base several times with a fork, then chill the pastry shell for 10 minutes.
- Crumple up a large piece of parchment paper, then smooth it out. Line the chilled tart with the paper, then fill it with dried beans to weigh down the pastry.
- Bake the pastry at 400 F for 10 minutes until the pastry is just turning golden around the edges and the base is set, then remove the paper and beans and bake for another 6-8 minutes, until the pastry is a light golden around the edges.
- Let the pastry sit on a wire rack to cool while you make the filling.
Making & Baking the Tart
- Preheat the oven to 350°F.
- Using a hand-held electric mixer, beat the caster sugar and softened butter in a medium bowl until pale and very fluffy. Scrape down the sides, then add the almond flour, all-purpose flour, almond extract, and eggs and beat again until well blended.
- Evenly spread the frangipane in the tart, then sprinkle the blueberries on top. Gently press the berries in a little.
- Bake the tart at 350 F for 35-40 minutes, until the frangipane has puffed and browned. Let the tart cool for 10 minutes in the pan on a wire rack, then remove from the pan. Cool completely on a wire rack.
Decorating the Tart
- Dust the top of the tart with icing sugar in a small sieve, then serve. Store leftover tart covered on the counter, or freeze for long-term storage.
- Use soft butter that isn't greasy.
- Make sure the ingredients are well mixed.
- Make Ahead: mix up the frangipane and refrigerate it until needed. Let it warm up to room temperature before using.
- Use a loose-bottomed tart pan for the best presentation.
- Store leftovers at room temperature, or freeze for long-term storage.
Serving sizes and nutritional information are only an estimate and may vary from your results.