Blueberry frangipane recipe | Almond Tart | TASTE

Ingredients

• For the pastry:
• 120 g stoneground flour
• a pinch salt
• 90 g cold butter
• 2 T cold water
• For the filling:
• 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