Blueberry and Lemon Frangipane Tart

Prep Time:
45 minutes
Cooking Time:
1 hour
Serves:
Makes: 24
The three common factors in our seasonal frangipane tarts are: crisp pastry, sweet jam, and a moist frangipane. Here we’ve used the classic flavour combination of blueberry and lemon; we spoon lemon curd into the pastry, frangipane is piped on top and finally, blueberries are scattered in place. Below, there’s a recipe for lemon curd, but don’t feel obliged to make it – a jar of the stuff will happily do the job too.

Ingredients

Lemon Curd

180g lemon juice

2 lemon zest

4 eggs

340g sugar

230g butter

 

Sweet shortcrust pastry

Click link here

 

Frangipane

Makes: 850g (fills 2 x 23cm tart or 24 individual tarts)

230g unsalted butter, room temperature
230g golden unrefined caster sugar
230g ground almonds
3 eggs
50g plain flour, sifted
Finely grated zest of 1 lemon

 

24 individual tart tins

Method

Lemon curd

  1. In a bowl, whisk the eggs together
  2. Add the sugar to the bowl and then whisk the eggs and sugar together well, add lemon juice and whisk to combine.
  3. Transfer to a saucepan and put it over a low-medium heat, stirring constantly.
  4. Add the butter bit by bit, letting it melt into the mixture. The curd is done when it can coat the back of a wooden spoon.
  5. Strain and let cool.

 

Frangipane
  1. Beat butter and sugar together for approximately 3 minutes.
  2. Beat in the ground almonds, then add the eggs one at a time, beating between additions. Finally beat in the flour and citrus zest.

 

Blueberry and lemon frangipane tarts 

  1. Preheat the oven to 180C fan assisted/gas mark 6.
  2. Roll out the pastry to about 3mmm thickness and cut rounds to fit your individual tart cases.
  3. Press carefully into the cavities and refrigerate for about 30 minutes. At this stage you can also leave the tart cases in the freezer for up to 4 days, and start step 4 at a later time.
  4. Spoon 2 teaspoons of lemon curd into the pastry cases then pipe or spoon frangipane on top to fill, scatter blueberries over the top of the mixture.
  5. Place in the oven to bake for 20-25 minutes or until the frangipane is golden brown. Remove from the oven and place on a wire rack to cool completely.
  6. We decorate with a some blueberry buttercream (vanilla buttercream plus blueberry powder to taste), some fresh blueberries and edible flowers, but feel free to decorate as you wish – or leave plain!

 

Lily Vanilli