Blueberry Frangipane Tart

Ingredients

• 90 gplain flour
• 1/4 tspsalt
• 60 gbutter, cubed
• 25 ggranulated sugar
• 5 gcold water
• 1 smallegg
• 50 gground almonds
• 15 gplain flour
• 40 gbutter
• 40 ggranulated sugar
• 1/2 tspvanilla essence
• a pinchsalt
• 15 gblueberry jam
• 50 gblueberries
• 15 gflaked almonds

Instructions

1. 1

   Sift the dry ingredients

   Sift the tart flour, salt and granulated sugar into a bowl.

2. 2

   Cut in butter

   Use a pastry blender to work the cubed butter into the flour mixture.

3. 3

   Form the dough

   Add the cold water and mix until the ingredients come together as tart dough.

4. 4

   Line the tin

   Roll out the dough on baking parchment and fit it into a 16 cm tart tin.

5. 5

   Chill the pastry

   Put the lined tart tin in the refrigerator while you prepare the frangipane.

6. 6

   Fill and top

   Spread the frangipane over the pastry, then add the toppings.

7. 7

   Freeze briefly

   Place the tart in the freezer for 15 minutes.

8. 8

   Bake the tart

   Bake in a preheated oven at 170°C for 40–45 minutes.

9. 9

   Cream butter and sugar

   Using a hand mixer, beat the frangipane butter and sugar until pale.

10. 10

    Add egg and flavouring

    Beat in the egg, then mix in the vanilla essence and lemon juice.

11. 11

    Finish the filling

    Add the ground almonds, plain flour and salt, then mix with a spatula.

What is frangipane tart?

Frangipane is a sweet almond filling used in many European-style tarts and pastries. Here it sits in a simple short pastry case, with blueberries and jam adding a fruity counterpoint to the rich almond flavour.

The combination works because the filling stays tender while the pastry provides a firmer base. A brief freeze before baking helps the assembled tart hold its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 8g protein, 43g carbs, 29g fat.

The pastry flour, sugar and fruit provide most of the carbohydrates, while butter and ground almonds contribute much of the fat. The egg and almonds add some protein. Pair a slice with plain yoghurt and fresh fruit for a more balanced plate.

The pastry case

Cold butter: cutting it into the dry ingredients gives the pastry a crumbly texture. Work it in with the pastry blender rather than melting it into the flour.

Gentle mixing: add the small amount of cold water and stop once the dough comes together. Overworking can make the baked pastry firm.

Making the frangipane

Creamed butter: beat the butter and sugar until pale, which helps make the filling light rather than dense.

Almond mixture: fold in the ground almonds, flour and salt with a spatula. Mix only until combined so the filling stays even.

Assembling the tart

Chilled shell: keep the pastry lined in its tin in the refrigerator while you make the filling. This gives you a ready base for assembly.

Fruit topping: spread the filling over the pastry before adding the blueberry jam, blueberries and flaked almonds. Distribute them across the surface so each slice gets some of the topping.

Baking cues

Oven heat: bake at 170°C for 40–45 minutes in a preheated oven. The exact time within that range can vary with the oven and the tart tin.

Doneness: look for a set, lightly coloured filling and cooked pastry. Let the tart cool before slicing so the filling has time to settle.

Serving the tart

Serve slices on their own or with a spoonful of yoghurt or crème fraîche. The lightly tangy accompaniment balances the sweet filling without competing with the blueberries.

For a fuller dessert, offer a little pouring cream alongside. Cut the tart into four portions as listed, or smaller slices if serving after a substantial meal.

Recipe notes & tips

• Keep the pastry butter cold while working it into the flour.
• Use baking parchment to make rolling and transferring the pastry easier.
• Chill the lined tin while you prepare the filling, as directed.
• Use a spatula for the dry frangipane ingredients to avoid overmixing.
• Allow the baked tart to cool before cutting neat slices.

Variations

• Mixed berries: replace some or all of the blueberries with raspberries or blackberries.
• Citrus note: add finely grated lemon zest to the filling for a fresh aroma.
• Extra almond: scatter a few more flaked almonds over the top before baking.
• Different jam: use another berry jam in place of the blueberry jam.
• Individual tarts: divide the pastry and filling among small tart tins, adjusting the bake time to suit their size.

Common mistakes to avoid

• Warm pastry butter: work quickly and keep the butter cold so the pastry does not become greasy.
• Overworked dough: stop mixing as soon as it comes together to avoid a tough case.
• Overmixed filling: fold in the ground almonds and flour only until combined.
• Skipping the chill: refrigerate the pastry-lined tin while making the filling, as the method directs.
• Cutting while hot: let the tart cool first so the filling is less likely to slump.

How to store

Once cool, cover and refrigerate the tart for up to 3 days. Bring a slice to room temperature or warm it gently in a low oven before serving.

Frequently asked questions