Search

Blueberry frangipane tart

(13 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
frangipane
frangipane
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe A perfect summer fruit dessert of fresh blueberries encased in a sweet almond filling on a buttery shortcrust pastry, serve warm with cream

Ingredients

  • 250g (8oz) ready-made sweet shortcrust pastry (from a 375g pack)
For the filling:
  • 100g (3Żoz) butter, softened
  • 100g (3Żoz) caster sugar
  • 100g (3Żoz) ground almonds
  • 60g (2oz) plain flour
  • 3 medium eggs
  • 300g (10oz) fresh blueberries
  • 2 tbsps redcurrant jelly
  • 2 tbsps brandy, optional
20cm (8in) loose-based sandwich tin

Make your own pastry with our easy shortcrust pastry recipe

Method

  1. Roll out the pastry fairly thinly to line the base and sides of the tin. Chill the pastry case while you make the filling.
  2. Set the oven to Gas Mark 4 or 180░C. Put a baking sheet in to heat up.
  3. To make the filling: Beat the butter and sugar in a bowl, then beat in the almonds, flour, eggs and 2 tbsps warm water. Spoon into the pastry case, smooth top then put blueberries on, pressing them down a little.
  4. Put on the hot baking sheet and bake for 1 hour near the bottom of the oven, then half an hour, above the centre.
  5. Cool for 10 mins, then take out of the tin. Heat the jelly and brandy (or water) and brush over the tart to glaze.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 300(kcal)
  • Fat 19.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter