BLUEBERRY FRANGIPANE TART
One of my favourite pudding recipes I've ever developed! If you love the almondy flavours of marzipan, you will absolutely adore this.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 9 slices
Ingredients
- 75 g vegan or regular butter melted
- 115 g caster sugar
- 75 ml milk (I use oat milk)
- 1 tsp almond extract
- 50 g plain flour
- 150 g ground almonds
- 1/2 tsp cornflour
- 1/2 tsp baking powder
- pinch of salt
- 5 tbsp blueberry jam
- 125 g blueberries
CRUMBLE TOPPING
- 2.5 tbsp plain flour
- 1 tbsp chilled vegan or regular butter
- 2 tbsp brown sugar
- 2 tbsp flaked almonds
PASTRY
- 150 g plain flour
- 2 tbsp caster sugar
- pinch of salt
- 75 g chilled vegan or regular butter cubed
Instructions
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Start by making the pastry. Combine the flour, sugar and salt in a mixing bowl. Add the butter and use your fingers to rub it into rough breadcrumbs. Add 1-2 tbsp of water, then gently knead the dough until it just about comes together, being careful not to overwork it. Tip the dough out onto a work surface, use your hands to bring it together into a disc and wrap in parchment paper. Refrigerate for 30 minutes.
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Meanwhile, heat the oven to 170°c (fan assisted)/375°f/gas 5.
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Once the dough has chilled, roll it into a circle about the thickness of a £1 coin. Use it to line your tart tin, making sure the pastry is pushed right into the sides. Lay a sheet of parchment paper over top, then fill the case with baking beans (or dry lentils/rice). Blind bake for 15 minutes, then remove the paper and beans and cook for a further 5-6 minutes, until just starting to brown.
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To make the crumble topping, combine the plain flour, butter and brown sugar in a bowl. Use your fingers to rub the mixture together, until you have what resembles rough breadcrumbs. Stir through the flaked almonds and set aside for later use.
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For the frangipane, whisk together the melted butter and sugar to combine. Add the milk and almond extract and stir those through too. In another bowl, combine the plain flour, ground almonds, cornflour, baking powder and a pinch of salt. Add the dry ingredients into the wet ingredients and stir until just combined.
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Spread the blueberry jam over the base of the pastry case. Spoon in the frangipane, then arrange the blueberries on top. Finally, sprinkle over the crumble topping and slightly press it into the frangipane.
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Bake for 30-35 minutes, or until golden brown. Allow to cool for 15 minutes before removing from the tin and slicing. Serve with custard, ice cream, or however you wish. It’s delicious warm or cold!
Want more fruity pudding recipes? Try this Rhubarb and Ginger Frangipane.
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