Blueberry Frangipane Tart

Ingredients

• 205 g all-purpose flour
• 80 g powdered sugar
• 15 g almond flour
• 1/4 tsp salt
• 113 g unsalted butter (cubed, cold)
• 1 large egg (lightly whisked)
• 113 g unsalted butter (softened)
• 150 g granulated sugar
• 3 large eggs
• 150 g almond flour
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla paste (or extract)
• 1/2 teaspoon salt
• 150-200 g blueberries (fresh or frozen (do not thaw if frozen))
• Powdered sugar for dusting

Instructions

1. 1

   --- Pâte sablée ---

2. 2

   Whisk flour, powdered sugar, almond flour, and salt together. 205 g all-purpose flour, 80 g powdered sugar, 15 g almond flour,¼ tsp salt

3. 3

   Rub in the cold butter with your fingertips until it resembles fine sand. 113 g unsalted butter

4. 4

   Mix in the egg until the dough comes together. Use fraisage (push dough forward with heel of hand) to smooth it out. 1 large egg

5. 5

   Shape into a disc, wrap, and chill for at least 60 minutes.

6. 6

   Roll the pâte sablée out to 3-4mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 30 minutes.

7. 7

   Preheat your oven to 320°F (160°C).

8. 8

   Par-bake the tart shell for around 20 minutes until it's just set and lightly golden but not fully baked through. The edges should be a light golden color, but the base should still look pale.

9. 9

   Remove from the oven and let it cool for 5-10 minutes while you make the frangipane. Increase the oven temperature to 350°F (180°C).

10. 10

    --- Make the frangipane ---

11. 11

    In a large bowl, beat together the softened butter and sugar with an electric mixer or by hand until smooth and combined. You're not trying to cream it until fluffy, just combine it into a smooth mixture. 113 g unsalted butter, 150 g granulated sugar

12. 12

    Add the eggs one at a time, mixing well after each addition until fully incorporated. 3 large eggs

13. 13

    Add the almond flour, almond extract, vanilla and salt. Mix until you have a thick and cohesive batter. 150 g almond flour, 1 teaspoon almond extract , 1/2 teaspoon vanilla paste, 1/2 teaspoon salt

14. 14

    --- Assemble and bake ---

15. 15

    Spread the frangipane evenly into the cooled par-baked tart shell, smoothing the top with a spatula. Scatter the blueberries over the frangipane, distributing them evenly. Press them in very gently so they sit partially in the filling. 150-200 g blueberries

16. 16

    Bake for approximately 40-50 minutes, until the frangipane is lightly puffed, golden brown, and set in the center. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

17. 17

    The timing can vary depending on your oven and how cold your frangipane was or if you used frozen berries, so use the visual cues as your guide. If the edges of the crust are browning too much before the centre is set, loosely cover just the edges with strips of foil, leaving the frangipane exposed so it can keep cooking.

18. 18

    Let the tart cool completely in the pan before slicing. The frangipane will firm up as it cools. Dust with powdered sugar. Powdered sugar for dusting