Blueberry Almond Tart With Frangipane
1
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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.
- Ready In:
- 1hr 5mins
- Yields:
- Units:
1
Person talking
ingredients
-
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
- 1⁄2 lb butter
- 1⁄2 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon grated lemon zest
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
-
Blueberry filling
- 1⁄2 cup sugar
- 1⁄3 cup flour
- 1 1⁄2 tablespoons cornstarch
- 3 cups blueberries (about 1 lb)
- 1 teaspoon lemon juice
-
for assembly
- 2 tablespoons butter
- 1⁄4 cup powdered sugar
directions
- Frangipane:.
- in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
- In another saucepan, combine the flour, sugar, and beaten egg yolks.
- Gradually add the hot milk till combined.
- Cook slowly over low heat, stirring constantly, till cream thickens.
- (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
- Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
- Crust:.
- 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.
- Add the flour and baking powder and mix well.
- 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).
- Filling:.
- 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.
- Assembly:.
- spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
- Pour in the blueberry mixture and dot the top with 2 T of butter.
- 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).
- 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.
- Bake for 40 minutes or till lightly browned.
- Dust with powdered sugar and serve warm.
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RECIPE MADE WITH LOVE BY
@pattikay in L.A.
Contributor
@pattikay in L.A.
Contributor
"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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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.
