Blueberry frangipane tart
Waitrose and Partners

Blueberry frangipane tart

This tart is filled with baked blueberry and frangipane, bringing an almond flavour which is intensified with almond extract. The blueberries give bursts of flavour in every bite. 

4 out of 5 stars(1) Rate this recipe
VegetarianVegetarian
  • Serves12
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr
  • Total time1 hr 20 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 125g unsalted butter, softened
  • 125g Billington's Golden Caster Sugar
  • 2 eggs, beaten
  • 35g plain flour
  • 100g ground almonds
  • 1 tsp almond extract
  • 225g blueberries
  • 50g icing sugar. sifted

For the pastry

  • 250g plain flour, plus extra for dusting
  • 125g cold unsalted butter, cubed
  • 50g icing sugar
  • 1 eggs

Method

  1. To make the pastry, pulse the flour, butter and icing sugar in a food processor until combined (or rub in by hand). Beat the egg with 1 tbsp cold water, add to the pastry and pulse or use a cutlery knife to combine. Add ½ tbsp water if needed to bring the mixture together. Roll out on a lightly floured surface to the thickness of a £1 coin. Use the pastry to line a 25cm fluted, loose-based tart tin, trimming off any excess pastry. Prick the base with a fork; chill for an hour. Preheat the oven to 200ºC, gas mark 6. Line the pastry with crumpled baking parchment. Fill with baking beans and bake for 20 minutes.

  2. Meanwhile, to make the frangipane, use electric beaters to beat together the butter and caster sugar. Add the eggs, a little at a time. Fold in the flour, a pinch of salt, the almonds and extract. Carefully remove the parchment and baking beans from the pastry case and reduce the oven temperature to 180ºC, gas mark 4. Let the pastry case stand for a few minutes before spreading the frangipane over the base, then scatter the blueberries on top. Bake for 35-40 minutes, until the frangipane is golden and cooked through. Cool on a wire rack.

  3. Once cool, combine the icing sugar with ¾-1 tbsp water; mix until smooth. Drizzle over the tart then slice to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,656kJ/ 397kcals

Fat

23g

Saturated Fat

12g

Carbohydrates

39g

Sugars

21g

Fibre

1.9g

Protein

6.8g

Salt

0.1g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating