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Blueberry Frangipane Tart

Prep Time20 minutes
Bake Time40 minutes
Total Time2 hours
Course: Dessert
Keyword: almond, tart
Servings: 8 slices
Cost: $3

Ingredients

Shortcrust

  • 3/4 cup all purpose flour
  • 3/4 cup almond meal
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, melted
  • 1 egg yolk
  • 2 Tbsp water, chilled

Frangipane

  • 2 Tbsp unsalted butter, softened
  • 2/3 cup sugar
  • 3/4 cup almond flour
  • 1/2 cup almond meal
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 large eggs
  • 1 cup frozen wild organic blueberries

Instructions

  • Shortcrust: Combine the flour, almond, sugar, and salt. Mix in the butter and egg yolk until crumbly. If the dough doesn't come together, add 1 Tbsp chilled water at a time until it just holds. Chill for 15 min, or until firm.
  • Preheat oven to 350ºF and have a 9" tart pan ready.
  • Remove shortcrust dough from fridge and roll out to fit the tart pan. Use your fingers to push the dough into the fluted edges of the tart pan. Chill in fridge until ready to use.
  • Frangipane: To make the filling, whisk all the filling ingredients except the berries.
  • Remove shortcrust from the fridge and fill with the frangipane, using a spatula to smooth out the frangipane. Top with berries. Bake for 40 minutes, or until crust becomes golden and frangipane is set.