Name: Blueberry frangipane tart recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Makes: 12
Cuisine: Italian
Ingredients: 250g (8oz) ready-made sweet shortcrust pastry (from a 375g pack)

Nutrition Per Portion

RDA

Calories

300 Kcal

15%

Fat

19 g

27%

Saturated Fat

7 g

35%

By GoodtoKnow

published 27 April 2011

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

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grams

cups

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.

Top Tip for making Blueberry frangipane tart

Make your own pastry with our easy shortcrust pastry recipe

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