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

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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Finally, lovelies;

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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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