Blueberry Almond Tart With Frangipane

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.

Ingredients Nutrition

Directions

  1. Frangipane:.
  2. in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
  3. In another saucepan, combine the flour, sugar, and beaten egg yolks.
  4. Gradually add the hot milk till combined.
  5. Cook slowly over low heat, stirring constantly, till cream thickens.
  6. (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
  7. Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
  8. Crust:.
  9. Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
  10. Add the flour and baking powder and mix well.
  11. Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
  12. Filling:.
  13. in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
  14. Assembly:.
  15. spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
  16. Pour in the blueberry mixture and dot the top with 2 T of butter.
  17. On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
  18. Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
  19. Bake for 40 minutes or till lightly browned.
  20. Dust with powdered sugar and serve warm.