Blueberry Frangipane Tart
This blueberry frangipane tart has a tender pâte sablée crust, sweet almond filling, and juicy blueberries baked right in.
Ingredients
Pâte Sablée
- 205 g all-purpose flour
- 80 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
- 1/2 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. 205 g all-purpose flour, 80 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 60 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 at least 30 minutes.
- Preheat your oven to 320°F (160°C).
- Par-bake the tart shell for around 20 minutes until it's just set and lightly golden but not fully baked through. The edges should be a light golden color, but the base should still look 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, 1/2 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 approximately 40-50 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.
- The timing can vary depending on your oven and how cold your frangipane was or if you used frozen berries, so use the visual cues as your guide. If the edges of the crust are browning too much before the centre is set, loosely cover just the edges with strips of foil, leaving the frangipane exposed so it can keep cooking.
- 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
Notes
For full pâte sablée instructions with step-by-step photos, see my pâte sablée recipe."
Par-baking: Don't skip this step. Par-baking keeps the crust crisp under the moist filling. The shell should be set and lightly golden but not fully baked.
Butter temperature: Make sure your butter is softened enough to mix with the sugar, but not be melted or greasy
Using frozen blueberries: If using frozen berries, don't thaw them first. Use them straight from the freezer so they don't release too much juice into the filling. You can give them a quick rinse under cold water to remove any of the juices frozen to the outside (so they don't color the batter).
Make ahead: The pâte sablée can be made up to 3 days ahead and kept refrigerated, or frozen for up to 2 months. The frangipane can be made a day ahead and refrigerated. Let it come to room temperature before using.
Berry substitutions: You can use raspberries, blackberries, or sliced peaches, apricots or cherries.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 29gProtein: 6gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 80mgSodium: 267mgPotassium: 52mgFiber: 2gSugar: 17gVitamin A: 372IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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