Blueberry frangipane tart

In our house, if nothing else, at the very least Valentine’s Day deserves a special dessert. Often chocolate, but not always. Last week I made a chocolate treat that saw on Pinterest (a good candidate for a last-minute, no-bake treat–it’s kind of like a homemade Butterfinger candy bar!) so I decided to try something different yesterday. Blueberries, ground almonds, pastry…I like this combination better than chocolate. Luckily, my Valentine likes most any sweet that crosses his path. I’m sorry this recipe comes too late for you to make it for Valentine’s Day, but it would be lovely for any occasion. Maybe a Wednesday.

Blueberry Frangipane Tart

Crust:

1 stick butter (1/2 cup)

1/3 cup confectioner’s sugar

pinch salt

1 egg

2 cups all-purpose flour

2 Tbsp. milk

Cream butter, sugar and salt with the paddle attachment of the standing mixer. Mix in the egg briefly. Add the flour and rub it into the butter mixture with your hands until it becomes crumbly. Add the milk and press the dough together. Try not to overwork the dough. Form into a disk, wrap in plastic, and chill for 1 hour.

Roll out the dough between two pieces of wax paper into a 9″ or 10″ circle (depending on the size of your pan) and press into a tart pan with a removable bottom (I used 8″ but I’m sure it would have fit in the 9″). Lay a piece of foil in the crust and fill with pie weights, rice or beans. Bake for 12-15 minutes at 375 degrees. Remove from the oven and cool completely.

Filling:

1 stick butter (1/2 cup)

2/3 cup confectioner’s sugar

4 tsp. cornstarch
1 cup ground almonds

1 egg

1 egg yolk

In the same mixing bowl (you don’t even have to wash it!), cream butter and sugar until light and fluffy. Switch to the whisk attachment and mix in the almonds, cornstarch, egg and egg yolk. Whisk until the mixture is fluffy. Refrigerate the filling for 1 hour.

Spread the filling into the cooled crust. Arrange fresh blueberries on top (about 1/2 pint), pressing them into the filling. Bake for 30-35 minutes, or until the filling is puffed and golden.

Glaze:

1/2 cup confectioner’s sugar

1 1/2 Tbsp. milk (or lemon juice)

Whisk together until smooth. Drizzle on top of cooled tart.

 


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