Blueberry Frangipane: How To Make These Moreish Tarts

Recipe and photo credits- Seasonal Berries.
Blueberry Frangipane: How To Make These Moreish Tarts.

Blueberry Frangipane: How To Make These Moreish Tarts. Hello friends.

So do you fancy making any Blueberry frangipane tarts, anyone?

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: How To Make These Moreish Tarts:

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

Moreish Tarts

Blueberry Frangipane: How To Make These Moreish Tarts Method:

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.

4.) Prick the bases with a fork and chill for 15 minutes.

5.) Preheat the oven to 190oC/375oF/Gas Mark 5.

6.) 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.

7.) 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:

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.

5.) Remove from the tart tins and dust with sifted icing sugar, if liked. 

6.) Last but not least, serve with spoonfuls 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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So would you like to make any or all of the above recipes?

Baking

Finally, lovelies;

Also, I hope you like this post?

If so, why not follow along so you never miss a post? So remember you can also share your thoughts here too in the comments below.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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32 Comments

  1. GSS
    29th March 2012 / 1:31 pm

    HI, I am so making this, my son loves blueberries and will so love these!! following you from the hop, I hope you can do so too!

  2. Lisa
    29th March 2012 / 12:45 pm

    Sounds amazing! I love blueberries in anything!

  3. Mathilda
    29th March 2012 / 12:53 pm

    Lecker, lecker und ein super Foto!!LG Mathilda

  4. Helen Spencer
    29th March 2012 / 1:11 pm

    I never stop at Recipe Posts, but these look awesome! Frangipane AND blueberries? Come on!

  5. Ambreen
    29th March 2012 / 1:19 pm

    So tempting & delicious!

  6. Jutta
    29th March 2012 / 1:48 pm

    this looks so lovely! thanks for sharing, will try them soon 🙂

  7. Nicola
    29th March 2012 / 3:08 pm

    These sound great and look beautiful!I haven't made tarts in a while – I think this recipe might be next on my list.

  8. Patsy
    29th March 2012 / 3:40 pm

    This is a very tempting recipe. I would love to tr it. I came over on a blog hop, and have joined your blog. Patsy

    • 31st March 2012 / 2:17 pm

      Thanks Patsy going to follow back 🙂

  9. Kyetra
    29th March 2012 / 5:44 pm

    This looks great! I am putting it on my already too long list of things to make. I came over from the Mingle With Us blog hop! I joined your blog and will visit again soon.

  10. Kristin
    29th March 2012 / 8:38 pm

    Those look beyond heavenly!

  11. Camille Griffiths
    29th March 2012 / 8:57 pm

    I'm drooling already! Thanks for sharing. And thanks for the congrats on my blog post. 🙂

  12. 30th March 2012 / 2:38 am

    oh my word, yummmm P.S> thank you for joining in the blog hop fun 🙂

  13. 30th March 2012 / 7:42 pm

    What pretty little tarts, and they look delicious! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen

  14. 5th April 2012 / 12:18 pm

    Congratulations!Your recipe is featured on Full Plate Thursday this week. Hope you have a fabulous week end and enjoy you new Red Plate.Come Back Soon,Miz Helen

  15. Joanne
    27th February 2021 / 12:12 am

    Those look delicious. Thank you so much for sharing with us at Encouraging Hearts and Home. Pinned.

    • 28th February 2021 / 6:03 pm

      Thanks so much for hosting and stopping by, Joanne 🙂

  16. 28th February 2021 / 7:04 pm

    These look scrumptious! Thanks for sharing at Vintage Charm–pinned!

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