Blueberry Hazelnut Frangipane Tart
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Yields:
-
1 10inch tart
ingredients
-
Pate Sucree
- 236.59 ml all-purpose flour
- 59.14 ml sugar
- 59.16 ml unsalted butter, cold and cut into pieces
- 1 egg yolk
- 4.92 ml heavy cream
- 0.61 ml vanilla extract
-
Filling
- 141.74 g hazelnuts, toasted,peeled,and cooled
- 157.80 ml sugar
- 147.89 ml cold unsalted butter, cut into pieces
- 2 eggs
- 1.23 ml pure vanilla extract
- 9.85 ml all-purpose flour
- 709.77 ml fresh blueberries, picked over
- 236.59 ml apricot jam
- 22.18 ml water
directions
- Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar.
- Add the butter and mix until coarse and sandy.
- In a small bowl, whisk the egg yolk, cream, and vanilla together.
- Add to the flour mixture and mix at low speed just until combined.
- Turn out onto a work surface and form into a ball.
- Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
- Filling: Preheat the oven to 375 degrees F.
- In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy.
- Do not overprocess, or the mixture will become pasty.
- Add the butter and process just until blended.
- Add the eggs and process until blended.
- Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth.
- Spoon into the unbaked tart shell.
- Spread 1 cup of the blueberries in a single layer over the frangipane.
- Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
- Let cool to room temperature.
- In a medium saucepan, bring the jam and water to a boil.
- Immediately turn off the heat.
- Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated.
- Pour into the center of the tart and gently spread over the entire surface.
- Let cool until set, then remove the sides of the pan.
- Serve at room temperature.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>