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.
Servings: 10 servings
Calories: 276kcal
Ingredients
- 9 ounces sweet pastry
- ½ cup caster sugar
- 7 tablespoons unsalted butter softened
- 1 cup 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
Instructions
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.
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 | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 139mg | Potassium: 43mg | Fiber: 2g | Sugar: 11g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
