I chose this cake for its aromas, almond and blueberries, a wonderful combination, the Blueberry Tart with Frangipane Cream is wonderful.

I was looking for a tart a bit different from the usual, with different flavors, and the frangipane cream, based on almonds, seemed like a good alternative, and then I wanted to experiment by combining it with the tart and blueberries, and here was the opportunity.

Naturally, the blueberries are fresh, which I had at home, and I must say that the experiment was very successful, I couldn’t have hoped for better, you must try it, it is really delicious. Perfect for breakfast or a snack, delicious and fragrant, it will please both adults and children

Here are other recipes with blueberries:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

573.82 Kcal

calories per serving

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Energy 573.82 (Kcal)
Carbohydrates 59.29 (g) of which sugars 30.38 (g)
Proteins 11.14 (g)
Fat 33.43 (g) of which saturated 14.12 (g)of which unsaturated 8.58 (g)
Fibers 4.66 (g)
Sodium 147.93 (mg)

Indicative values for a portion of 173 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Blueberry Tart with Frangipane Cream

2 cups All-purpose flour
1/2 cup Sugar
1/2 cup Butter
2 teaspoons Baking powder
1 Egg
2 tablespoons Water
1 pinch Salt
1/2 cup Sugar
6 tablespoons Butter
1/3 cup Flour
1 1/3 cups Almond flour
2 Eggs
1 teaspoon Vanilla extract
9 oz Blueberries

Tools

Bowl
Baking Pan PROFESSIONAL ALUMINUM BAKING PAN FOR TART – 9 inches

For the preparation of the shortcrust pastry click here. Once removed from the fridge, roll out the pastry to 1/8 inch, and transfer it to a 11 inch diameter pan previously greased. Preheat the oven to 392°F, prick the bottom of the cake with a fork, bake for 5 minutes, lower to 374°F and continue baking for another 5/10 minutes, remove from the oven. The pastry will thus be ready for further baking with the filling. Let it cool slightly, in the meantime prepare the cream.
Spread the frangipane cream on the base of the cake, level it with a spatula, once done, garnish with blueberries. Bake in the oven for 30/40 minutes, until the frangipane cream is nicely golden. Let it cool at room temperature
Whip the soft butter and sugar with an electric whisk. Once you have obtained a frothy mixture, add the eggs one at a time, blend. Combine the flours, stirring from the bottom to the top, until you get a smooth cream.