Blueberry & Almond Tart
Serves:  8
Average: 2.9 (37 votes)
Difficulty:
Cuisine:
Saved:
American
502
Recipe by: Megann's Kitchen
:: I have now made this tart many, many times. The frangipane cream can be a vehicle for any fruit of the season, but in season or not, a blueberry filling is my ultimate favourite - follow onto Megann's Kitchen site at megannskitchen.blogspot.com.au for more detail & step by step images
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Blueberry & Almond Tart
Ingredients:
Blueberry & Almond Tart
Method:
Blueberry & Almond Tart
  1. Preheat oven to 180°C (350°F). Line a 24 cm loose-bottomed tart pan with Sweet Shortcrust Pastry, then bake blind at 180°C (350°F) for 10 minutes.
  2. Remove pastry weights & parchment paper then bake for another 5 minutes, until just cooked through.
  3. While the pastry is blind baking, place butter, sugar & vanilla in an electric mixer & beat until butter mixture is light and creamy. Add eggs one at a time. Finish by adding the almond meal & mix through.
  4. Sprinkle half of the blueberries on the pastry base. Spoon the thick Frangipane Cream evenly over the top of the berries, smoothing out the top. Scatter the remainder of the blueberries over the top of the almond mixture, pushing slightly into the batter.
  5. Bake for 40-45 minutes or until golden.
Tips & Hints:
  • Megann's Kitchen Notes :: Serve with a dollop of double or triple thickened cream, To impress, I love finely diced strawberries & baby herbs scattered on the side. If using creme fraiche, I also add a fine drizzle of honey to counteract the sourness of the dairy. :: A good way to test if the almond Frangipane mixture is cooked through is to simply press on the top when it looks golden. If it feels firm and springs back, then it is ready. If your finger leaves an indentation & breaks the surface, pop it back in the oven for another 5-8 minutes & check again. :: No blueberries? Try raspberries, cherries, blackberries, figs brushed with honey, fresh sliced peaches, halved apricots, poached pears... use your imagination. :: The Frangipane Cream is a Gluten Free mixture, so omit the pastry for a Gluten Free option if need be. :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::
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