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blueberry frangipane tart recipe from dessertswithstephanie.com

Blueberry Almond Frangipane Tart Recipe

This Almond Frangipane Blueberry Tart recipe is one of those desserts you will want to make time and again!
5 from 32 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine French
Servings 12
Calories 232 kcal

Equipment

  • 1 9" or 10" Tart Pan (with removable bottom)
  • Hand or stand mixer
  • Bowls, measuring cups and spoons
  • Spatula

Ingredients
 
 

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 spatula
    1 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.

Video

Notes

Storage - Cover the tart in foil or plastic wrap and place in the fridge for up to 4 days. Bring to room temperature before serving. The tart may also be frozen for up to 3 months.

Nutrition

Calories: 232kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 0.02mgSodium: 130mgPotassium: 39mgFiber: 3gSugar: 16gVitamin A: 14IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Keyword blueberry almond frangipane tart, blueberry frangipane tart
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