Blueberry tarts with frangipane filling
This tart is bursting with the fresh flavour of blueberries and an almond filling, so delicious.
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Hand mixer
- Kitchen scale
- Oven
- Refrigerator
- Cooling rack
- Mixing bowl
- Wooden spoon
- Fork
- Chef's knife
- Parchment paper
- Spoon
Ingredients
- A little plain flour for dusting
- 375g chilled, ready rolled short crust pastry
- 100g butter, at room temperature
- 100g caster sugar
- 2 eggs, lightly beaten
- 100g ground almonds
- Few drops almond essence
- 150g blueberries, reserve 25g to decorate
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