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    You are in: Home / Recipes / Blueberry Almond Tart With Frangipane Recipe
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    Blueberry Almond Tart With Frangipane

    Blueberry Almond Tart With Frangipane. Photo by pattikay in L.A.

    1/1 Photo of Blueberry Almond Tart With Frangipane

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    pattikay in L.A.'s Note:

    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.

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    Ingredients:

    Yield:

    tart

    Units: US | Metric

    Frangipane

    • 3/4 cup milk
    • 2 teaspoons vanilla
    • 1/2 cup flour
    • 1/2 cup sugar
    • 2 beaten egg yolks
    • 1/3 cup crushed almond macaroon
    • 2 tablespoons butter, softened

    Crust

    Blueberry filling

    for assembly

    Directions:

    1. 1
      Frangipane:.
    2. 2
      in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
    3. 3
      In another saucepan, combine the flour, sugar, and beaten egg yolks.
    4. 4
      Gradually add the hot milk till combined.
    5. 5
      Cook slowly over low heat, stirring constantly, till cream thickens.
    6. 6
      (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
    7. 7
      Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
    8. 8
      Crust:.
    9. 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. 10
      Add the flour and baking powder and mix well.
    11. 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. 12
      Filling:.
    13. 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. 14
      Assembly:.
    15. 15
      spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
    16. 16
      Pour in the blueberry mixture and dot the top with 2 T of butter.
    17. 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. 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. 19
      Bake for 40 minutes or till lightly browned.
    20. 20
      Dust with powdered sugar and serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Almond Tart With Frangipane

    Serving Size: 1 (1694 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5266.6
     
    Calories from Fat 2252
    42%
    Total Fat 250.2 g
    385%
    Saturated Fat 153.6 g
    768%
    Cholesterol 1013.3 mg
    337%
    Sodium 2298.4 mg
    95%
    Total Carbohydrate 711.6 g
    237%
    Dietary Fiber 21.2 g
    84%
    Sugars 375.6 g
    1502%
    Protein 56.3 g
    112%

    The following items or measurements are not included:

    almond macaroons

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