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slice of blueberry frangipane tart on a plate

Blueberry Frangipane Tart


  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x

Description

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.


Scale

Ingredients

  • 9 ounces sweet pastry (255g)
  • 1/2 cup caster sugar (100g)
  • 7 tablespoons unsalted butter, softened (100g)
  • 1 cup + 1 tablespoon almond flour (100g)
  • 2 tablespoons all-purpose flour, optional (15g)
  • 1 teaspoon almond extract
  • 2 large eggs
  • 1/2 cup blueberries, fresh or frozen and thawed (75g)
  • 1 teaspoon icing sugar, for decoration

Instructions

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

  1. Preheat the oven to 400 F and put a heavy cookie sheet in to preheat.
  2. Roll out the chilled pastry on a lightly floured surface to just a little less than 1/8 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.
  3. 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.
  4. 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.
  5. Let the pastry sit on a wire rack to cool while you make the filling.

Making & Baking the Tart (15 minutes + 35 minutes baking)

  1. Preheat the oven to 350 F.
  2. 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.
  3. Evenly spread the frangipane in the tart, then sprinkle the blueberries on top.  Gently press the berries in a little.
  4. 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)

  1. 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.
  • Category: Dessert
  • Method: Oven
  • Cuisine: British

Keywords: blueberry tart, frangipane, almond

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