Blueberry frangipane recipe | Almond Tart
Try this delightful blueberry frangipane tart with a buttery almond filling topped with fresh blueberries. A perfect dessert for any occasion.
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Cooking tools:
- Tart pan
- Pie weights
- Cooling rack
- Hand mixer
- Sifter
- Grater
- Spatula
- Mixing bowl
- Chef's knife
- Oven
- Plastic wrap
- Aluminum foil
- Pastry brush
- Plate
Ingredients
- 120 g stoneground flour
- a pinch salt
- 90 g cold butter
- 2 T cold water
- 85 g salted butter, softened (unsalted is fine, but we prefer to use salted)
- 100 g caster sugar
- 150 g almond flour (finely ground almonds also works)
- 2 t flour
- 1 t cornflour
- 1 free-range egg, at room temperature
- 1 free-range egg white, at room temperature
- 1 t almond extract
- 180 g blueberries (or seasonal fruit of your choice)
- cream or vanilla ice cream, for serving
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