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Home » Dessert » Pies & Tarts

Blueberry Frangipane Tart

Published: Aug 2, 2018 · Modified: Mar 10, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

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slice of blueberry frangipane tart on a plate
taking a forkful of blueberry frangipane tart

Do you love picking blueberries?  Here in south Georgia, the bushes can grow to be over 8 feet tall, and some of the blueberries are the size of small grapes.  It's such fun to pick--and eat--as many blueberries as you can!  With about 30 cups of blueberries in our freezer, I was looking forward to making this blueberry frangipane tart.

slice of blueberry frangipane tart on a plate
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  • How to Make
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Questions

What is frangipane made of?

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.

What does it taste like?

Baked frangipane has a cake-like texture and distinctive almond flavor.  It tastes similar to almond cookies or marzipan.

holding a slice of blueberry frangipane tart on a plate

Are frangipane and marzipan the same?

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.

taking a forkful of blueberry frangipane tart

How to Make

Get started by measuring out the ingredients: sugar, softened butter, almond flour, all-purpose flour, almond extract, and eggs.

frangipane ingredients for blueberry frangipane tart

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.

beating the butter and sugar for blueberry frangipane tart

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!

the frangipane for blueberry frangipane tart

To finish making the tart, spread the frangipane in a blind-baked pastry shell and top with ½ cup of blueberries.

blueberry frangipane tart before baking

Bake, cool, and dust with icing sugar to decorate.  Enjoy!

baked and decorated blueberry frangipane tart

Pro Tips

  • 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.

Other Delicious Pie Recipes

  • Sour Cherry Pie
  • Apricot Frangipane Tarts
  • Grasshopper Pie
  • Buttermilk Pie
  • Pecan Pie

The pleasure of a 5-star review would be greatly appreciated.

Recipe

slice of blueberry frangipane tart on a plate

Blueberry Frangipane Tart

Enjoy fresh or frozen blueberries this summer in this simple, rustic tart.  It’s the perfect dessert to finish off a healthy dinner!  This recipe will also show you how to make super easy almond frangipane.
5 from 2 votes
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Course: Dessert
Cuisine: British
Keyword: almond, blueberry tart, frangipane
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 276kcal
Author: Emma

Ingredients
 

  • 9 ounces sweet pastry
  • ½ cup caster sugar
  • 7 tablespoons unsalted butter, softened
  • 1 cup + 1 tablespoon almond flour
  • 2 tablespoons all-purpose flour, optional
  • 1 teaspoon almond extract
  • 2 large eggs
  • ½ cup blueberries, fresh or frozen and thawed
  • 1 teaspoon icing sugar, for decoration
US Imperial - Metric

Instructions

Blind Baking the Pastry (8 minutes + 10 minutes chilling + 16 minutes baking)

  • 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 (15 minutes + 35 minutes baking)

  • 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 (1 minute)

  • 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.

Notes

  • 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.

Nutrition

Calories: 276kcal (14%)Carbohydrates: 28g (9%)Protein: 6g (12%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 59mg (20%)Sodium: 139mg (6%)Potassium: 43mg (1%)Fiber: 2g (8%)Sugar: 11g (12%)Vitamin A: 306IU (6%)Vitamin C: 1mg (1%)Calcium: 35mg (4%)Iron: 2mg (11%)
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Reader Interactions

Comments

  1. Maria

    August 23, 2020 at 1:12 pm

    5 stars
    This is my favorite frangipane recipe! My boyfriend loves it, too. It turned out beautifully and it is crazy delicious...subtly sweet and has a wonderful almond flavor. I used the sweet dough for tarts recipe from the Joy of Cooking, froze the crust for 30 minutes before baking, and then blind baked it according to your directions--it turned out perfect!

    Reply
    • Emma

      August 24, 2020 at 6:20 am

      That's wonderful to hear, Maria! I love this frangipane, too.

      Reply
  2. Beth

    October 13, 2019 at 7:38 pm

    5 stars
    The blueberries complement the frangipane so nicely. I like the juicy berries!

    Reply
    • Emma

      October 14, 2019 at 3:48 pm

      Thank you, Beth!

      Reply

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