Blueberry and Almond Frangipane Tart

Published on May 2, 2019 | By
blueberry tart

This is another one of my favorite desserts and one that I have shared with many friends. I use my basic tart dough recipe (find recipe in surleplat basics) and add this lovely almond frangipane with fresh blueberries for the perfect ending to a light meal in the summer or anytime.

    • Prep Time
    • Minutes

Ingredients

  • ½ cup almonds
  • 2 eggs
  • 1/3 C sugar
  • pinch salt
  • ½ C butter
  • ½ tsp baking powder
  • 2 TBSP flour
  • 1 C fresh blueberries
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • ½ cup pine nuts, optional

Instructions

  1. Heat oven to 375. Heat oven to 375. Using a food processor, grind almonds. Add sugar, salt, eggs, almond extract and vanilla and process until blended. Then add butter, flour, baking powder and process to a smooth butter. Spread the frangipane over a partially baked tart shell making sure that the paste fills the entire tart. Sprinkle blueberries over top of tart, then optional pine nuts. Gently push blueberries down into the almond paste. Place in oven, and bake until firm and lightly browned for about 30 minutes. Allow to cool, remove from tart pan and dust with sifted powdered sugar. Garnish with a sprig of mint.
  2. Using a food processor, grind almonds. Add sugar, salt, eggs, almond extract and vanilla and process until blended. Then add butter, flour, baking powder and process to a smooth butter. This is the almond paste.
  3. Spread the frangipane over a partially baked tart shell making sure that the paste fills the entire tart. Sprinkle blueberries over top of tart, then optional pine nuts.
  4. Gently push blueberries down into the almond paste. Place in oven, and bake until firm and lightly browned for about 30 minutes.
  5. Allow to cool, remove from tart pan and dust with sifted powdered sugar. Garnish with a sprig of mint.
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