Blueberry Frangipane Tart
makes 9 inch fluted tart - approx 8-12 slices
Pastry
225g plain flour
Pinch salt
120g fridge cold butter cut into 1cm cubes
2tbsp icing sugar
Zest 1 lemon
1 large egg yolk + 2tbsp very cold water
Method
Put the flour and salt in a food processor and add the butter. Pulse until the mixture resembles fine
breadcrumbs.
Add the icing sugar and lemon zest and pulse briefly.
Beat the egg yolk and water together and add, pulse to a rough dough and the pastry has just come
together.
Tip the pastry out and knead lightly to bring everything together. Wrap in clingfilm and rest in the fridge for
30 mins. This will help prevent the crust from shrinking when baking.
Knead the pastry gently on a clean work surface dusted lightly with flour and roll out to a thickness of
4mm and just large enough to cover the base and sides of the 9 inch fluted loose bottom tin. Lift the
pastry with the rolling pin and lay over the tin. Carefully press to fit the base and sides. Do not trim the
top yet, rest for another 20 mins in the fridge or freezer before trimming with a sharp knife, lining with
baking parchment and filling with ceramic beads ready to blind bake. Preheat the oven to 170C fan and
bake the pie crust for 15 minutes.
Filling
85g unsalted butter - softened
175g golden caster sugar
2 large eggs
85g ground almonds
1tsp almond extract
95g self-raising flour
285g blueberry jam (or substitute with strawberry or raspberry)
300g fresh blueberries
50g flaked almonds for the topping
Glaze
4tbsp icing sugar
1 lemon juiced
Method
While the pie crust is baking, make the frangipane by creaming together the softened butter and sugar, until light and creamy. Beat in the eggs and almond extract until well mixed before stirring in the ground almonds, and sifted flour. Fold until the mixture comes together. Fill a large piping bag (with no nozzle) with the frangipane – this makes it easier to fill the tart.
TOP TIP - because the frangipane has a higher ratio of sugar to butter I have found it easier to make this frangipane using a food processor, compared with a desktop mixer. The speed is greater and the eggs incorporate easier creating a smooth 'cream' before blending in the flour and ground almonds.
Remove the pastry case from the oven, carefully lift out the baking parchment and the ceramic beans. Be careful as these will be hot - tip them into a bowl to cool.
TOP TIP - I use a whole pot of the Tala ceramic baking beans (approx 700g). Scrunch the parchment before opening it up and placing it inside the tart - it fits into the shape easier without damaging the pastry case.
Spread the base with the jam, pipe the almond frangipane over the top working form the outside in ( make sure to form a good seal between the jam and the pastry case to prevent jam oozing out when baking) and gently smooth over the top with a palette knife. Scatter the blueberries evenly over the surface and gently press down. Repeat with the flaked almonds. Return to the oven and bake for 40-45 mins until the crust is a golden brown and the middle is set.
TOP TIP - I use a whole jar of the St Dalfour Blueberry fruit spread. With 51% fruit and sweetened only with unsweetened concentrated fruit juice, and no added sugar, I find the result is a fruity rather than sweet blueberry flavour which marries so well with the shortcrust pastry case, almond frangipane, fresh baked blueberries and toasted almonds. You could just as easily use a strawberry or raspberry jam or fruit spread - as you wish!
While the tart is in the oven, mix together icing sugar with lemon juice until dissolved. Brush the lemon syrup over pie as it comes out of the oven using a pastry brush.
Leave to cool in the tin and then remove to a pie plate.
The frangipane should be stored at room temperature for up to 5 days. Can be frozen.
My tart is made using the Little Venice Cake Company pie tin - buy HERE (only in the USA)