Blueberry frangipane tart Recipe

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makes:

12

Skill:

medium

Prep:

30 min

Cooking:

1 hr 30 min

Nutrition per portion

RDA
Calories 300 kCal 15%
Fat 19g 27%
  -  Saturates 7g 35%

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 (3½oz) butter, softened
  • 100g (3½oz) caster sugar
  • 100g (3½oz) 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

Method

  • Roll out the pastry fairly thinly to line the base and sides of the tin. Chill the pastry case while you make the filling.

  • Set the oven to Gas Mark 4 or 180°C. Put a baking sheet in to heat up.

  • 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.

  • Put on the hot baking sheet and bake for 1 hour near the bottom of the oven, then half an hour, above the centre.

  • Cool for 10 mins, then take out of the tin. Heat the jelly and brandy (or water) and brush over the tart to glaze.

More Recipe Ideas

Top Tip

Make your own pastry with our easy shortcrust pastry recipe