Blueberry, Lemon & Almond Frangipane Tart

INGREDIENTS

2 punnets of blueberries
100g flaked almonds

Frangipane:

200g unsalted butter
200g caster sugar
200g ground almonds
50g plain flour
1 vanilla pod scraped or a teaspoon of vanilla extract
3 whole eggs beaten
Zest of 1 lemon

Short crust Pastry:

300g plain flour
150g unsalted butter
50g icing sugar
2 egg yolks
10 ml water

METHOD

Method for Frangipane:

Take a large mixing bowl, add almonds, sugar and vanilla. Mix together well with a wooden spoon. Beat the eggs with a fork and add to bowl, stir in followed by the plain flour. Then refrigerate until needed.

Method for Short Crust Pastry:

Take a large mixing bowl and add sugar, cold butter and plain flour and mix together with your fingertips. This uses a similar technique to crumble. Crumble all through your fingertips until a texture like sand is achieved. At this stage add egg yolks and form into a ball, if you think it requires a tiny bit more add a splash of water.

This will make pastry for two tarts. When pastry is formed, split in two and refrigerate for an hour.

Take out and roll out on a cool surface and then line the tart after flouring lightly. When filled, put back in the fridge for 5 mins. Take out and fill 2/3 with the frangipane. Then generously add fresh blueberries and flaked almonds.

Preheat your oven to 190C. Preheat a heavy baking tray (this is to give the pastry base a head start, cooking the pastry from the bottom up to give you a nicely cooked base). Place Frangipane tart on the tray and cook for 15 mins on 190C before dropping to 160C for a further 25 minutes.

We are looking for golden brown pastry, almonds and frangipane. Take out and allow to cool on the baking tray. When cooled down sufficiently, serve simply with a good dollop of whipped cream and or homemade custard.

Tips- When working with the pastry, try and use cold butter. If you can refrigerate your rolling pin too, it will make working with the pastry a lot easier.