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Fresh Living Network
Blueberry frangipani tart

Blueberry frangipani tart

Sunshine in every mouthful.
4
RECIPE TYPE:Baked goods
 
Method

Pastry

  • Place flour, butter, icing sugar and lemon peel in a blender and blitz to form crumbs
  • Add egg yolks, one at a time, pulsing between each addition
  • Add 1 Tbsp water and pulse until mixture comes together (add extra water if needed)
  • Remove dough and shape into a ball. Cover and allow to rest in a cool place for 30 minutes.
  • Preheat oven to 180ºC
  • Line a 22cm springform tin with pastry rolled to a 3mm thickness
  • Blind bake for 10 minutes
  • Remove and allow to cool


Filling

  • Beat peel, vanilla, butter and sugar together until pale and fluffy. Add egg, then yolk, beating well after each addition.
  • Fold through almonds and flour. Spread mixture into pastry case and scatter over blueberries.
  • Bake for 30-35 minutes until golden
  • Allow to cool slightly (or completely) before serving hot or cold


More good ideas

  • Use any berries you fancy or replace with sliced stone fruit
  • Serve with ice cream or cream
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