The FRANGIPANE BLUEBERRY TART is an elegant and delicious dessert, featuring a crumbly shortcrust pastry base, a layer of soft, fragrant frangipane cream, and a topping of blueberries that provide a perfect contrast between sweetness and tartness.
After baking, the tart takes on a golden, inviting appearance, with the blueberries releasing a little of their juice, making every bite tasty and well balanced.
Ideal as an after-dinner dessert or enjoyed as a rich snack alongside a cup of tea or coffee, it can be served warm or cold, perhaps dusted with powdered sugar or accompanied by a scoop of vanilla ice cream.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.86 (Kcal)
- Carbohydrates 38.27 (g) of which sugars 22.90 (g)
- Proteins 4.90 (g)
- Fat 18.70 (g) of which saturated 9.64 (g)of which unsaturated 5.62 (g)
- Fibers 1.66 (g)
- Sodium 60.04 (mg)
Indicative values for a portion of 73 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
- 1 1/4 cup all-purpose flour
- 6 tbsp butter (cold)
- 1/2 cup granulated sugar
- 1 egg yolk
- 3 1/2 tbsp butter (soft)
- 1/4 cup granulated sugar
- 1 pinch salt
- 1 egg (medium)
- 1.8 oz peeled almonds (about 1/3 cup)
- 1 1/4 tbsp all-purpose flour
- 7 oz blueberries (about 1 1/3 cups)
YOU’LL NEED FOR THE FRANGIPANE BLUEBERRY TART
- 1 Tart pan 8 in
- 1 Mixer
- 1 Bowl
- 1 Sieve
- 1 Whisk
- 1 Pastry board
- 1 Rolling pin
FRANGIPANE BLUEBERRY TART PREPARATION
The preparation of the FRANGIPANE BLUEBERRY TART is very simple and quick.
Place the flour and the cold butter cut into pieces in a bowl. Begin working everything together until you obtain a sandy mixture.
Add the sugar and incorporate it. Finally add the egg yolk and mix it into the rest of the ingredients until you obtain a smooth dough ball.
Wrap it in plastic wrap and transfer it to the refrigerator to rest for 30 minutes.
Toast the almonds in the oven or in a pan without burning them and let them cool. Put them in a mixer and grind them, then set aside.
Leave the butter at room temperature for 30 minutes so it softens. Place it in a bowl with the sugar, a pinch of salt, and work it until creamy.
Add the egg and mix it well. Finally add the flour and the almond flour. Mix everything and set aside.
Roll out the shortcrust pastry to a thickness of 1/8 inch. Line an 8-inch tart pan.
Spread the frangipane cream evenly and arrange fresh or frozen blueberries in a radial pattern.
Sprinkle them with some sugar and bake the frangipane blueberry tart in a preheated conventional oven at 356°F for 35-40 minutes or until the surface is lightly golden.When baked, remove the frangipane blueberry tart from the oven and let it cool completely. Then unmold it and, if you wish, decorate with a dusting of powdered sugar or brush it with apricot jam to glaze it for shine and to help prevent mold.
STORAGE
At room temperature: 1-2 days, in a cool, dry place, covered with plastic wrap or stored in an airtight container.
In the refrigerator: up to 4-5 days, well covered with plastic wrap or placed in an airtight container to prevent absorption of other food odors.
Freezing: can last up to 2 months. Wrap it in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. When ready to eat, thaw it in the refrigerator and warm it slightly in the oven before serving.
