Blueberry Frangipane Tart with Pâte Sablée Crust
This blueberry frangipane tart has a tender pâte sablée crust, sweet almond filling, and juicy blueberries baked right in. The frangipane almond filling all comes together in one bowl, and once baked, it turns golden and soft, almost like almond cake, while the blueberries give little pops of juicy sweetness.
About this recipe
This blueberry frangipane tart has been on my list for a while now. I love the combination of buttery pâte sablée, soft almond filling, and juicy fruit. The tart shell is par-baked first, so it stays crisp, then filled with frangipane and topped with blueberries before baking until golden.
The frangipane is simple and not fussy, and all comes together in one bowl. It’s the same filling that I use in my pear galette frangipane, but with a little less butter in it, so the filling sets up nicely and slices cleanly. It still stays soft and almost cake-like in the center, with that warm almond flavor.
Fresh blueberries work best here, but you can use frozen if that’s what you have. You can give them a quick rinse under cold water to remove any blueberry juices frozen on the outside (or it can discolor the frangipane). And don’t thaw them first, or they’ll release too much juice into the filling.
A few of the key ingredients and why
Method
- Make the pâte sablée and roll it out to fit into a 9-10 inch tart pan.
- Dock the base with a fork and chill for 20 minutes, then par bake it.
- For the frangipane, beat together the softened butter and sugar until smooth and combined.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the almond flour, almond extract, vanilla and salt until you have a cohesive and thick batter.
- Spread the frangipane evenly into the cooled par-baked tart shell.
- Scatter the blueberries over the top of the frangipane, pressing them in gently.
- Bake until the frangipane is puffed, golden, and set in the center.
- Let the tart cool before slicing and dust with powdered sugar.
Tips
- Make sure your butter is softened but not melted or greasy. It should be soft enough to beat easily but still hold its shape.
- Don’t skip par-baking the crust. This keeps the pastry crisp under the filling.
- Let the par-baked shell cool for at least 5-10 minutes before adding the frangipane, or the filling will begin to melt.
- The frangipane is done when it’s puffed, golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- You can swap the blueberries for other berries like raspberries or blackberries, or you could use sliced peaches, apricots or cherries.
Storing
This tart keeps really well in the fridge for up to 3 days. Store it covered loosely and let it come to room temperature before serving, or warm individual slices up in a low-temperature oven.
The frangipane can be made a day ahead and stored in the refrigerator. Let it come to room temperature and give it a quick stir before spreading it in the tart shell.
More berry and almond recipes
Blueberry Frangipane Tart
Ingredients
Pâte Sablée
- 200 g all-purpose flour
- 60 g powdered sugar
- 15 g almond flour
- ¼ tsp salt
- 113 g unsalted butter cubed, cold
- 1 large egg lightly whisked
Frangipane
- 113 g unsalted butter softened
- 150 g granulated sugar
- 3 large eggs
- 150 g almond flour
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla paste or extract
- 3/4 teaspoon salt
Topping
- 150-200 g blueberries fresh or frozen (do not thaw if frozen)
- Powdered sugar for dusting
Instructions
Pâte sablée
- Whisk flour, powdered sugar, almond flour, and salt together. 200 g all-purpose flour, 60 g powdered sugar, 15 g almond flour,¼ tsp salt
- Rub in the cold butter with your fingertips until it resembles fine sand. 113 g unsalted butter
- Mix in the egg until the dough comes together. Use fraisage (push dough forward with heel of hand) to smooth it out. 1 large egg
- Shape into a disc, wrap, and chill for at least 30 minutes.
- Roll the pâte sablée out to 3-4mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for 20 minutes.
- Preheat your oven to 320°F (160°C).
- Par-bake the tart shell for 20-25 minutes until it's set and lightly golden but not fully baked through. The edges should be a light golden color, but the base should still look slightly pale.
- Remove from the oven and let it cool for 5-10 minutes while you make the frangipane. Increase the oven temperature to 350°F (180°C).
Make the frangipane
- In a large bowl, beat together the softened butter and sugar with an electric mixer or by hand until smooth and combined. You're not trying to cream it until fluffy, just combine it into a smooth mixture. 113 g unsalted butter, 150 g granulated sugar
- Add the eggs one at a time, mixing well after each addition until fully incorporated. 3 large eggs
- Add the almond flour, almond extract, vanilla and salt. Mix until you have a thick and cohesive batter. 150 g almond flour, 1 teaspoon almond extract , 1/2 teaspoon vanilla paste, 3/4 teaspoon salt
Assemble and bake
- Spread the frangipane evenly into the cooled par-baked tart shell, smoothing the top with a spatula. Scatter the blueberries over the frangipane, distributing them evenly. Press them in very gently so they sit partially in the filling. 150-200 g blueberries
- Bake for 35-40 minutes until the frangipane is lightly puffed, golden brown, and set in the center. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Let the tart cool completely in the pan before slicing. The frangipane will firm up as it cools. Dust with powdered sugar. Powdered sugar for dusting
