Blueberry Almond Frangipane Tart
Delight in the rich and vibrant flavors of this Blueberry Almond Frangipane Tart, inspired by the renowned cookbook 'Morning Glories' by Donna Leahy. This scrumptious tart features a buttery almond crust, a luscious frangipane filling made with crushed almond macaroons, and a generous layer of fresh blueberries, all beautifully topped with a delicate lattice crust. The combination of almond and blueberry creates a heavenly balance of nutty and fruity flavors that is perfect for any occasion, from a weekend brunch to an elegant dessert. Serve warm, dusted with powdered sugar, and enjoy a slice of summer in every bite!
N/A
Servings
320
Calories
20
Ingredients
Ingredients
milk
3/4 cup (heated)
vanilla extract
2 teaspoons (added to milk)
all-purpose flour
1/2 cup (for frangipane)
granulated sugar
1/2 cup (for frangipane)
egg yolks
2 (beaten)
crushed almond macaroons
1/3 cup (crushed for frangipane)
unsalted butter
2 tablespoons (softened for frangipane)
unsalted butter
1/2 cup (for tart crust)
granulated sugar
1/2 cup (for tart crust)
almond extract
1 teaspoon (added to tart crust)
grated lemon zest
1 teaspoon (added to tart crust)
all-purpose flour
2 1/4 cups (for tart crust)
baking powder
1 1/2 teaspoons (for tart crust)
granulated sugar
1/2 cup (for blueberry filling)
all-purpose flour
1/3 cup (for blueberry filling)
cornstarch
1 1/2 tablespoons (for blueberry filling)
blueberries
3 cups (fresh (about 1 lb))
lemon juice
1 teaspoon (sprinkled on blueberries)
unsalted butter
2 tablespoons (dotted on top of filling)
powdered sugar
1/4 cup (for dusting before serving)
Instructions
1
Prepare the Frangipane: In a medium saucepan, bring the milk and vanilla to a gentle boil. Remove from heat and set aside.
2
In another saucepan, whisk together the flour, sugar, and beaten egg yolks until smooth. Gradually pour in the hot milk, stirring constantly to combine.
3
Return the mixture to low heat and cook while stirring until the cream thickens. For a smoother texture, strain the mixture to remove any cooked egg lumps.
4
Stir in the crushed almond macaroons and set aside to cool to room temperature.
5
Make the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until fluffy. Add the egg yolks, almond extract, and lemon zest, mixing until smooth.
6
Gradually incorporate the flour and baking powder until a dough forms. Press 2/3 of the dough into the bottom of a 9 or 10-inch tart or springform pan with a removable bottom, ensuring the sides are about 1/2 inch high. Chill the remaining dough for later use.
7
Prepare the Blueberry Filling: In a bowl, combine sugar, flour, and cornstarch. Gently fold in the blueberries and sprinkle with lemon and cinnamon if desired, tossing to coat the fruit evenly.
8
Assemble the Tart: Spread an even layer of the cooled frangipane over the inside of the crust, covering the bottom completely. Pour the blueberry mixture over the frangipane, dotting the top with 2 tablespoons of butter.
9
Make the Lattice Top: On a floured surface, roll out the remaining dough to about 1/16 inch thick. Cut strips of dough approximately 1/2 inch wide and arrange them diagonally across the tart filling, weaving them to create a lattice pattern. Trim any excess dough from the edges.
10
Bake in the preheated oven for about 40 minutes or until the crust is lightly browned. Allow to cool slightly before dusting with powdered sugar and serving warm.
Nutrition Information
19g
Fat
36g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Blueberry Almond Frangipane Tart?
It is a dessert featuring a buttery almond crust, a luscious frangipane filling made with crushed almond macaroons, and fresh blueberries topped with a lattice crust.
Who inspired this recipe?
This recipe is inspired by the cookbook 'Morning Glories' by Donna Leahy.
What are the main components of this tart?
The tart consists of an almond-flavored crust, a frangipane cream filling, and a fresh blueberry filling.
How many calories are in a serving?
Each serving contains 320 calories.
What is the fat content per serving?
There are 19g of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains 36g of carbohydrates.
How much protein is in one serving?
One serving provides 4.5g of protein.
How do I prepare the frangipane?
Boil milk and vanilla, then whisk with flour, sugar, and yolks before thickening over heat and adding crushed almond macaroons.
What kind of macaroons are used in the filling?
The recipe calls for 1/3 cup of crushed almond macaroons.
What ingredients are in the almond crust?
The crust is made from butter, sugar, egg yolks, almond extract, lemon zest, all-purpose flour, and baking powder.
How do I make the blueberry filling?
Combine sugar, flour, and cornstarch, then gently fold in fresh blueberries and optional lemon or cinnamon.
What is the recommended oven temperature?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the tart bake?
Bake for approximately 40 minutes or until the crust is lightly browned.
How do I assemble the lattice top?
Roll the remaining dough to 1/16 inch thick, cut into 1/2 inch strips, and weave them diagonally across the filling.
What size pan should be used?
Use a 9 or 10-inch tart or springform pan with a removable bottom.
How high should the crust sides be?
The sides of the crust should be pressed to about 1/2 inch high.
Should the tart be served hot or cold?
It is best served warm, potentially dusted with powdered sugar.
Does the recipe use lemon?
Yes, grated lemon zest is used in the crust and lemon juice is sprinkled on the blueberries.
How can I ensure the frangipane is smooth?
Strain the mixture after cooking to remove any cooked egg lumps before adding the crushed macaroons.
How many blueberries are needed?
The recipe requires 3 cups of fresh blueberries, which is about 1 lb.
Can I use a springform pan?
Yes, a springform pan with a removable bottom is an acceptable alternative to a tart pan.
What type of flour is used in this recipe?
All-purpose flour is used in the frangipane, the crust, and the blueberry filling.
How much vanilla extract is required?
Two teaspoons of vanilla extract are added to the milk for the frangipane.
Is almond extract used?
Yes, 1 teaspoon of almond extract is added to the tart crust for flavor.
What is used to dust the tart?
The tart is dusted with 1/4 cup of powdered sugar before serving.
How much butter is used for the topping?
Two tablespoons of butter are dotted on top of the blueberry filling before adding the lattice.
Is baking powder used in the crust?
Yes, 1 1/2 teaspoons of baking powder are included in the crust dough.
How many egg yolks are used in the total recipe?
A total of 4 egg yolks are used: 2 for the frangipane and 2 for the tart crust.
What is the carbohydrate count?
There are 36g of carbohydrates per serving.
Is this a good summer recipe?
Yes, it is described as a perfect summer recipe because it uses fresh blueberries and has a bright, fruity flavor.