Easy Blueberry Frangipane Tart With A Dash Of Icing
A delightful blueberry flavoured frangipane tart. Perfect for afternoon tea!
Equipment
Ingredients
For The Pastry
- 200 g Plain Flour
- 100 g Unsalted butter
- 40 g Icing Sugar
- 1 lrg Egg (Beaten)
For The 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)
Instructions
- 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!
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Calories: 517kcalCarbohydrates: 63gProtein: 7gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 68mgSodium: 153mgPotassium: 72mgFiber: 2gSugar: 36gVitamin A: 868IUVitamin C: 2mgCalcium: 42mgIron: 2mg
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