This Almond Frangipane Blueberry Tart recipe is one of those desserts you will want to make time and again! The almond frangipane offers a nutty, creamy element while the blueberries provide a sweet and tangy burst of flavor.
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What is Almond Frangipane?
Almond frangipane is a mixture of butter, sugar, almond flour, eggs and all-purpose flour. It is a baked pastry cream filling that has a sweet, nutty taste. It pairs well with many fruit and chocolate tarts, pies and other desserts. Once baked it has the consistency of an airy sponge cake, just a bit heavier.
How to video
Follow the steps in the recipe card below. If you are a visual learner check out my YouTube video to visually guide you through the process.
Tart Ingredients
- Tart crust: use a 9" or 10" tart pan with a rolled pie crust. I prefer a sturdy yet tender crust for the blueberry almond frangipane tart. Check out my Sweet Dough recipe (aka Sucree Dough). It produces a soft cookie-like crust. There's no need to pre-bake or par-bake the crust before assembling the tart, as it will spend enough time in the oven to bake fully.
- Granulated sugar and all-purpose flour (gluten-free flour may be used)
- Unsalted butter and eggs: bring both of these ingredients to room temperature before making the filling. Cold ingredients can cause the frangipane filling to curdle while mixing.
- Almond flour: Use a finely ground almond flour. Blue Diamond and Bob's Red Mill both make a high-quality almond flour.
- Fresh blueberries: rinse and dry blueberries prior to adding to the frangipane.
FAQs
How should I store the Almond Frangipane Blueberry Tart?
Can I use frozen blueberries in this tart recipe?
More dessert recipes with blueberrys
Check out a few of the following recipes if you love blueberries in your desserts:
I hope you enjoy this Almond Frangipane Blueberry Tart as much as my family and friends do!
📋 Recipe
Blueberry Almond Frangipane Tart Recipe
Equipment
- 1 9" or 10" Tart Pan (with removable bottom)
- Hand or stand mixer
- Bowls, measuring cups and spoons
- Spatula
Ingredients
- 1 Rolled Tart Crust (unbaked) (see link for my sweet pie dough recipe)
Almond Frangipane
- ½ Cup Granulated Sugar
- ½ Cup Butter Softened
- 2 Large Eggs Room Temperature
- 1 ½ Cups Almond Flour
- 2 Tablespoons All-purpose flour
Blueberries
- 2 Cups Fresh Blueberries Rinsed and dried
Instructions
Almond Blueberry Frangipane
- Place softened butter and granulated sugar in the bowl of a stand mixer (a hand mixer may also be used).½ Cup Butter, ½ Cup Granulated Sugar
- Mix butter and sugar together until light and fluffy (approximately 2 minutes). Scrape down bowl as needed with a rubber spatula.
- Add the room temperature eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.2 Large Eggs
- Add almond flour and all-purpose flour to mixing bowl. Mix for 20 seconds or until combined.1 ½ Cups Almond Flour, 2 Tablespoons All-purpose flour
- Gently stir in blueberries by hand. Take care to not smash blueberries.2 Cups Fresh Blueberries
Assemble/Bake Tart
- Pour frangipane into tart pan over top of dough. Spread evenly with an offset spatula1 Rolled Tart Crust (unbaked)
- Place tart in refrigerator and preheat oven to 350℉ (180℃). Note: this gives the crust one last chance to rest, which helps avoid shrinkage and burning.
- Bake tart for 35 - 40 minutes. Check tart after 25 minutes. If tart is turning too dark. cut slits in a sheet of foil and cover tart loosely.
- Place on a wire rack and cool completely before serving.
Sonja says
Looking for something to do with all the blueberries I bought in a bit of a squirrel like fit, I spotted this tart and it fits the bill perfectly. I usually have everything for it at home, which is appreciated in a recipe, and am just every so slightly addicted to almond flavor (or, maybe not just slightly), so the frangipane was just what I wanted. The tart came out so perfect, I really didn't want to share it. Did anyway, as you could probably roll me around soon otherwise, and my friends adored it.