Frangipane Tart With Blueberries

frangipane and blueberry tart

Fruity & Delicious Frangipane Tarts Make a Great Light Dessert

Baking pastry cases for these frangipane tarts is easy as long as you follow the recipe and remember not to overwork the pastry.

Overworking the pastry will cause your tart cases to shrink during baking and have a hardened texture.

I try to roll out the pastry as thin as I can so I end up with a very light thin pastry case.

For more tips on making a rich shortcrust pastry click here.

These frangipane tarts can be made with other fruit options like raspberries, small pear slices, strawberries etc. Experiment and see which suits you best.

Print Recipe
Frangipane Tart With Blueberries
frangipane and blueberry tart
Prep Time 30 minutes
Cook Time 1-2 hours
Servings
small tarts
Ingredients
For The Shortcrust Pastry
Prep Time 30 minutes
Cook Time 1-2 hours
Servings
small tarts
Ingredients
For The Shortcrust Pastry
frangipane and blueberry tart
Instructions
  1. To make the shortcrust pastry cases, place the pastry flour and cold butter into a bowl and rub together with your finger tips until you get a crumbly mixture.
  2. Make a well in the centre and pour in the beaten egg. Mix with your fingers until you get a sticky mixture and the dough starts to form.
  3. Tip out onto a lightly dusted cold worktop and work the dough into a flat round circle. Do not overwork the dough as this will make it shrink too much during baking.
  4. Wrap in cling film and place in the fridge to rest for at least 30 minutes.
To Make Your Tart Cases
  1. Once rested, take the pastry dough out of the fridge, unwrap and place on a lightly dusted worktop. Roll out using a floured and cold rolling pin.
  2. Butter the tart cases. Cut circles of pastry about 40cm larger than your tart cases and line each case leaving extra pastry hanging over the edges. This will be trimmed after baking. Prick the bases with a fork.
  3. Place the cases back in the fridge and leave to chill for 20 minutes.
  4. Pre heat the oven to 160C Fan/Gas 4 and place the tart cases on a baking sheet. Line each case with cling film and top with flour heavy enough to stop the cases bulging when baking.
  5. Bake for 15 minutes, remove the clingfilm and flour then finish off baking for another 10 minutes until the pastry cases are golden brown.
  6. Leave to cool then trim off the excess pastry from the edges so you get a nice smooth finish to your pastry cases.
To Make The Frangipane
  1. Blend together the butter and caster sugar
  2. In another bowl beat the eggs and almond extract together, then add a little of this to the sugar/butter mix. Beat together then add the rest of the egg mix. Finally fold in the ground almonds until all is thoroughly combined.
To Finish Off Your Frangipane Tarts
  1. Spoon the frangipane into each pastry case to a level that is just short of the top of the pastry case. Level out and dot roughly 8 blueberries over the top of the mix.
  2. Bake in the oven for approximately 40 minutes until golden brown and the blueberries have started to break open and release their juices.
Recipe Notes

Leave to cool and dust with icing sugar to decorate. Serve warm or cold with a spoon of ice cream or pouring cream.

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