Blueberry frangipane tart recipe

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A perfect summer fruit dessert of fresh blueberries encased in a sweet almond filling on a buttery shortcrust pastry. For more Woman's Weekly recipes visit www.goodtoknow.co.uk

  • healthy
Makes12
SkillMedium
Preparation Time30 mins
Cooking Time1 hours 30 mins
Total Time2 hours
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat19 g27%
Saturated Fat7 g35%
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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

WEIGHT CONVERTER

to

20cm (8in) loose-based sandwich tin

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.
Top Tip for making Blueberry frangipane tart

Make your own pastry with our easy shortcrust pastry recipe

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