Almond and blueberry frangipane tart

Almond and blueberry frangipane tart

By
From
French Lessons
Serves
8
Prep
20 mins
Cooking time
12 mins
Photographer
Steve Brown

The filling for this tart can be made and the tart baked ahead of time, making it a great dinner party dessert.

Ingredients

Quantity Ingredient
1 quantity Sweet pastry, blind-baked into a tart shell
115g icing sugar
115g ground almonds
25g plain flour
115g butter, softened
2 eggs, lightly whisked
25ml dark rum
2 cups blueberries

Method

  1. Preheat your oven to 180°C. Prepare a tart shell using sweet pastry, and blind bake for 10 minutes. Cool.
  2. Sieve the sugar, almonds and flour into the bowl of an electric mixer. Turn the beaters on low and add the softened butter. Mix until just incorporated, but do not overwork the butter. Gradually mix in the eggs, a little at a time, followed by the rum. Cover and refrigerate for 30 minutes.
  3. Pour the filling into the blind-baked tart shell and smooth the surface. Scatter on the blueberries, and press them lightly into the filling. Bake for 12 minutes then remove from the oven and rest on a wire rack for at least 30 minutes before serving.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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