BLUEBERRY HAZELNUT FRANGIPANE TART
Steps:
- Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
- Filling: Preheat the oven to 375 degrees F.
- In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
- Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
- In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.
BLUEBERRY & ALMOND TART
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
- Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
- Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
BLUEBERRY ALMOND TART WITH FRANGIPANE
This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.
Provided by pattikay in L.A.
Categories Tarts
Time 1h5m
Yield 1 tart
Number Of Ingredients 20
Steps:
- Frangipane:.
- in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
- In another saucepan, combine the flour, sugar, and beaten egg yolks.
- Gradually add the hot milk till combined.
- Cook slowly over low heat, stirring constantly, till cream thickens.
- (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
- Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
- Crust:.
- Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
- Add the flour and baking powder and mix well.
- Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
- Filling:.
- in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
- Assembly:.
- spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
- Pour in the blueberry mixture and dot the top with 2 T of butter.
- On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
- Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
- Bake for 40 minutes or till lightly browned.
- Dust with powdered sugar and serve warm.
Nutrition Facts : Calories 5266.6, Fat 250.3, SaturatedFat 153.6, Cholesterol 1013.4, Sodium 2298.4, Carbohydrate 711.7, Fiber 21.2, Sugar 375.6, Protein 56.4
BLUEBERRY FRANGIPANE TART
Steps:
- For the crust: Pulse to combine the flour, sugar, and salt in the work bowl of a food processor. Drop in the butter pieces, and pulse just until the dough comes together in clumps, about ten to fifteen pulses. Press the dough into the bottom and up the sides of a 9-inch tart pan. Let the crust rest in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Combine the almond paste and sugar in the same food-processor bowl (no need to wash it). Process until you have fine crumbs, then crack in the eggs and sprinkle in flour. Process until smooth.
- Spread the almond filling in an even layer in the chilled tart shell. Top with the blueberries, and sprinkle with the pine nuts. Bake until the crust is deep golden brown and the filling is set, about 1 hour to 1 hour and 20 minutes.
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