Easy Blueberry Frangipane Tart With A Dash Of Icing

Blueberry Frangipane Tart is the perfect dessert to serve after afternoon tea. The tart has a crispy pastry crust and a creamy frangipane filling loaded with fresh blueberries. It’s sure to be a hit with your guests!

What is frangipane?

Frangipane is a type of tart or pie filling that is made from almonds, sugar, butter, eggs, and flour. It can be used in both sweet and savoury dishes and is often used as a filling for tarts and pies. Frangipane can also be baked on its own to make a sweet, cake-like treat. Top with custard and it makes a great hot pudding!

Fresh or frozen blueberries for a tart?

This blueberry frangipane tart is so easy to make and only requires a few simple ingredients. I used frozen blueberries for this recipe but you can easily use fresh ones. The blueberry filling is so delicious and the tart is finished with a dash of icing sugar. This tart is perfect for entertaining or for a special dessert. It will definitely be a hit with your family and friends!

Ingredients

For 8 tarts or 12 small tarts you will need:

For The Pastry

• 200 g Plain Flour
• 100 g Unsalted butter
• 40 g Icing Sugar
• 1 lrg Egg Beaten

Frangipane

• 110 g Margarine Baking spread
• 110 g Caster Sugar
• 2 Eggs Beaten
• 80 g Ground Almonds
• 30 g Plain Flour

Other

• 70 g Icing Sugar
• 50 g Blueberries
• 6 tbsp Blueberry Jam or jam of choice

How to make frangipane tarts with blueberries

• For the pastry rub the butter into the flour until it resembles breadcrumbs. Stir in the icing sugar and add the egg. Press together to form a ball of dough. Wrap in cling film and chill for 30 mins in the fridge or 15 mins in the freezer.
• Roll out the pastry to about 3mm thickness and use a cutter to cut out rounds that fit in your tart tins. No need to grease the trays. Preheat oven at 170°c fan/190°c
• Prick the bases with a fork then divide the jam in each tart. About a teaspoon each or more if you like extra jam.
• For the frangipane place all the ingredients in a bowl or mixer and beat together until smooth. Spoon the mixture over the jam on each tart. Place a few blueberries on top and push down slightly.
• Bake in the oven for about 25 minutes or until golden brown. Cool in the tin for a few minutes then transfer to a wire rack.
• Mix the icing with a little water to form a runny paste and spoon it into a piping back or use a spoon to drizzle on top of the tarts. Enjoy!

How to store blueberry frangipanes

To store frangipane tarts, simply place them in an airtight container and store them in a cool place for up to 3 days. If you need to keep them longer, they can also be frozen for up to 2 months. When ready to serve, just thaw overnight in the fridge and enjoy!

More frangipane recipes

Frangipane Mince Pies

Frangipane Squares