AVOCA’s Blueberry, Lemon & Almond Frangipane Tart Recipe
Celebrate the warmer spring weather with a delicious homemade sweet treat. AVOCA’s Blueberry, Lemon & Almond Frangipane Tart is the perfect combination of zesty and sweet that will be a welcome indulgence for the whole family. It’s also perfect as an on-the-go snack for walks and hikes!
2 punnets of blueberries
100g flaked almonds
For the 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
For the short crust pastry:
300g plain flour
150g unsalted butter
50g icing sugar
2 egg yolks
Method for the frangipane:
- Take a large mixing bowl, add the 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 the short crust pastry:
- Take a large mixing bowl and add the sugar, cold butter and plain flour and mix together with your fingertips. 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 small 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 minutes. 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.
- You 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.
Tip: 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.