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Perfect Blueberry Almond Frangipane Tart

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A comforting and elegant tart featuring a flaky buttery shortcrust filled with a luscious almond frangipane and topped with fresh blueberries. Perfect for any occasion, this dessert balances nutty and fruity flavors beautifully.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160 g)
  • 7 tbsp unsalted butter, cold and cubed (100 g)
  • 3 tbsp powdered sugar (24 g)
  • Pinch of salt
  • 2–3 tbsp ice-cold water (30–45 ml)
  • 3/4 cup almond flour (75 g)
  • 6 tbsp unsalted butter, softened (85 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 large eggs, room temperature
  • 1 tsp almond extract
  • 3 tbsp sour cream (45 ml)
  • 1 1/2 cups fresh blueberries (225 g)
  • 2 tbsp sliced almonds (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Shortcrust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits. Add 2 tbsp ice water and mix gently; add more water if needed. Form dough into a disc, wrap in plastic, and chill for 30 minutes.
  2. Prepare the Frangipane Filling: Cream softened butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Mix in almond flour, almond extract, and sour cream until smooth. Set aside.
  3. Roll and Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll chilled dough to 12 inches diameter. Transfer to tart pan, press into edges, trim excess. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 5 more minutes until lightly golden. Cool briefly.
  4. Assemble the Tart: Spread almond frangipane evenly over warm crust. Scatter blueberries on top, pressing slightly into filling. Sprinkle sliced almonds if using.
  5. Bake the Tart: Bake at 350°F (175°C) for 30-35 minutes until frangipane is set and golden around edges. Center should be firm but slightly springy.
  6. Cool and Serve: Cool on wire rack at least 30 minutes before removing tart pan rim. Dust with powdered sugar if desired. Serve at room temperature or slightly warmed.

Notes

Keep butter cold for flaky crust. Blind bake crust to avoid sogginess. Avoid overmixing frangipane after adding almond flour to keep it light. Cover tart edges with foil if browning too fast. Use fresh blueberries for best results; if using frozen, thaw and drain well.

Nutrition

Keywords: blueberry tart, almond frangipane, shortcrust pastry, homemade dessert, easy tart recipe, blueberry almond tart

Find it online: https://tempotaste.com/perfect-blueberry-almond-frangipane-tart-recipe-easy-homemade-dessert/