Blueberry Almond Frangipane Tart Recipe
This Almond Frangipane Blueberry Tart recipe is one of those desserts you will want to make time and again!
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
- 1 ½ Cup Almond Flour
- 2 Large Eggs Room Temperature
- 2 tablespoon all-purpose flour
Blueberries
- 2 cups Fresh Blueberries Rinsed and dried
Instructions
Almond Frangipane
- Place softened butter and granulated sugar in the bowl of a stand mixer (a hand mixer may also be used).
- Mix butter and sugar until light and fluffy (approximately 2 minutes). Scrape down bowl as needed with a rubber spatula.
- Add room temperature eggs one at a time, mixing between each addition.
- Add almond flour and all-purpose flour to mixing bowl. Mix for 20 seconds or until combined.
- Gently stir in blueberries by hand. Take care to not smash blueberries.
Assemble/Bake Tart
- Pour frangipane into tart pan over top of dough. Spread evenly with an offset spatula
- Place tart in refrigerator and preheat oven to 350℉. 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
Tried this recipe?Let us know how it was!