xmas month 2022 - blueberry frangipane tart

Welcome to the 4th bake for Xmas month 2022. Today I'm sharing with you my blueberry frangipane tart recipe.
Whilst the tart looks impressive, the pastry isn't blind baked so it's pretty easy to put together. To speed up the process even more, I made both the pastry and the filling in the food processor, but you could make both by hand.



It's blueberry season here in Sydney so I used a combination of fresh and frozen berries to make the tart. Having 2 kinds of berries - baked and fresh makes for a nice contrast but if you can't find any fresh berries just use unthawed frozen berries to make the tart then serve with a dollop of cream and a drizzle of burnt honey.


Here’s the recipe for you which makes a deep 17cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.


Blueberry Frangipane Tart
cup (45g) icing sugar
¼ cup (25g) almond meal
175g plain flour
Pinch salt
110g cold unsalted butter, diced
1 egg, lightly beaten

100g unsalted butter
100g caster sugar
1 tsp vanilla extract
2 beaten eggs
100g almond meal
Pinch salt
1 tbs flour
1 tbs rum or orange juice

150g blueberries (all fresh or 100g frozen and 50g fresh)

Burnt honey (optional)
50g honey
50 mls water

To serve
burnt honey (optional)

To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add the egg gradually and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. You’ll only need about half of the pastry dough to make a 17cm tart. The pastry freezes well so just wrap the remaining pastry in plastic wrap and store in the freezer.

Refrigerate the pastry for an hour and then roll out thinly - 3mm thick. Line a greased 17 cm flan tin with the pastry then return to the fridge for another 30 minutes. Trim any excess pastry.

Cream together the unsalted butter, sugar and vanilla until light and fluffy. Add the eggs followed by the almond meal, salt, flour and rum or juice. You should end up with a soft paste. Refrigerate until required.

Preheat the oven to 190°C, conventional. Fill the pastry shell with the frangipane mixture stopping about ½ cm from the top, then level the surface with a knife. Sprinkle 100g of the blueberries over the filling then place the tart on an oven tray and bake at 190°C/375°F for 30 minutes. Rotate the tart then bake for a further 30 minutes or until the frangipane filling has puffed and is golden brown. Let the tart cool in the switched off oven for 30 minutes, with the door left slightly ajar. 

Remove from the oven, place on a rack and let the tart cool completely. Place in the fridge until serving time then top with the remaining fresh blueberries. Serve with cream and a drizzle of burnt honey, if desired.

Burnt honey
Place the honey in a small saucepan and cook over a medium heat until dark brown, about 5 minutes. Pour in 50 mls of boiling water and stir to dissolve the honey. Lower the heat and simmer for a few minutes until the honey has thickened a little, then take off the heat to cool. It will thicken as it cools. Store in the fridge in a sealed container until needed. If the burnt honey is too thick you might need to warm it for a few seconds in the microwave.

The pastry crumbled a bit when cut which just shows how nice and 'short' the  pastry was.

The tart was absolutely delicious - crisp pastry, smooth almond flavoured filling topped with both fresh and cooked berries. Best of all, the tart can be made the day ahead then served on Christmas Day.

See you all again next week with a full week of Christmas baking from my kitchen.

Bye for now,




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