Blueberry Frangipane How To Make These Moreish Tarts

Blueberry Frangipane How To Make These Moreish Tarts. Hello friends. So how are you today? Do you fancy making any Blueberry frangipane tarts, anyone? So yummy.

Serve warm from the oven. Just perfect.

Cheat and make these moreish almondy tarts with ready made pastry, don’t tell your friends and they won’t guess. Also, great for afternoon tea!

Blueberry Frangipane is a delightful dessert that marries the rich, nutty flavour of almond frangipane with the sweet and tangy burst of fresh blueberries.

Blueberry Frangipane How To Make These Moreish Tarts:

Some Blueberry Frangipane And How To Make These Moreish Tarts.

The frangipane, a classic French almond cream made from ground almonds, butter, sugar, and eggs, forms a velvety base that contrasts beautifully with the juicy, slightly tart blueberries.

When baked, the frangipane rises around the berries, creating a golden, buttery crust with a tender, moist interior.

The combination of textures—crunchy edges, soft almond filling, and succulent berries—makes Blueberry Frangipane a luxurious treat that’s both elegant and comforting.

Serves 6

Preparation time: 30 minutes | Chilling time: 15 minutes | Cooking time: 35-41 minutes

Ingredients:

• 400 g (14 oz) chilled sweet short crust pastry
• Little plain flour for dusting
• 100 g (4 oz) butter, at room temperature
• 100 g (4 oz) caster sugar
• 2 eggs, lightly beaten
• 100 g (4 oz) ground almonds
• Few drops almond essence
• 125 g (41/2 oz) blueberries
• 2 tablespoons flaked almonds
• Little sifted icing sugar to decorate, optional

Blueberry Frangipane:

Blueberry Frangipane: How To Make These Moreish Tarts Method:

It’s perfect for a summer dessert or a special occasion tea.

1. Firstly, lightly butter 6 x 10 cm (4 inch) loose bottomed fluted tart tins.
2. Roll out pastry thinly on a surface lightly dusted with flour, arrange 5 tart tins on top, cut out the pastry a little larger than the tins then press into the tins and up the sides, trim the top of the pastry a little above the top of the tins.
3. Re-roll trimmings and make a 6th tart case. Prick the bases with a fork and chill for 15 minutes. Preheat the oven to 190oC/375oF/Gas Mark 5.
4. Line the tart cases with pieces of greaseproof or non-stick baking paper and fill with baking beans or use dried macaroni or other small pasta shapes.
5. Bake for 10 minutes, carefully remove the paper and beans and cook the empty tarts for 5-6 minutes until just beginning to brown around the edges.

To Make The Filling:

To Make The Filling:

1. Beat the butter and sugar together until light and fluffy, gradually beat in the eggs then stir in the ground almonds and almond essence.
2. Divide between the tart cases, spread into an even layer then sprinkle with the blueberries and flaked almonds.
3. Bake at 180oC/350oF/Gas Mark 4 for 20-25 minutes until golden.
4. Leave to cool for 20 minutes or until ready to serve. Remove from the tart tins and dust with sifted icing sugar, if liked. 
5. Last but not least, serve with spoonful’s of crème fraiche.

Blueberry Frangipane: How To Make These Moreish Tarts. So what do you think about these tarts? Because I love a piece of cake! Recipe and photo credits- Seasonal Berries.

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Blueberry Frangipane: How To Make These Moreish Tarts:

Blueberry Frangipane: How To Make These Moreish Tarts. Finally, lovelies; Also, I hope you like this post?

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my page above. Over 50s Lifestyle Blog.

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Claire Justine

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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