Lemon & Blueberry Frangipani Tart

I love making and eating frangipani tarts and I wanted to come up with one that was just a little bit different but incorporated classic flavours.

After lots of ideas and doodles in one of my many notebooks I decided on lemon and blueberry. At first I wasn’t sure how to incorporate the lemon but after a few different versions I came up with the idea of a thick layer of my homemade lemon curd topped with the frangipani and fresh blueberries.

It really is delicious and a bake I am really proud of and I hope you will enjoy too.

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Start by making the pastry - place the flour, sugar and butter into a food processor.

Then pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs. Then add the egg and combine in the food processor or by hand until the pastry starts to form a ball.

Wrap in cling film or similar and transfer to fridge to keep cool.

Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

Next to make the filling - put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer.

Then on a medium setting beat the mixture until it is pale in colour.

Take the pastry out of the fridge and uncover.

Next to line the 23cm flan tin - roll out the pastry until it is slightly bigger than the tin.

Fold the pastry in half and put it over the tin.

Unfold the pastry and press the edges into the tart tin then trim the excess pastry off the edges. I use the rolling pin to go back and forth to get a clean edge.

Then spread the lemon curd in a smooth even layer over the bottom of the pastry case.

Spread the almond filling on top of the lemon curd so that it covers the curd and level. I use a palette knife like this one on Amazon

When it is nice and level sprinkle on the blueberries and flaked almonds.

Bake for 35-40 minutes until golden brown.

Lemon & Blueberry Frangipani Tart

Sarah’s servings: 12

Sarah's skill: Medium

Baking time: 35-40 mins

Ingredients:

Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg

Filling

150g Self Raising Flour

150g Unsalted Butter (room temperature)

150g Caster Sugar

90g Ground Almonds

3 Large Eggs

1 tsp Almond Extract

5 TbspLemon Curd

75g Fresh Blueberries

1 Tbsp Flaked Almonds (optional)

Method:

1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

3. Wrap in cling film or similar and transfer to fridge to keep cool.

4. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

5. Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and beat until it is pale in colour.

6. Line a round 23cm tart tin with the pastry and spread the lemon curd in a smooth even layer.

7. Spread the filling on top of the lemon curd and when level sprinkle on the blueberries and flaked almonds.

8. Bake for 35-40 minutes until golden brown.

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Sarah's Extra Slice........

I do not blind bake my Bakewell tart case as the pastry always bakes well without needing to. My flan tin is Alan Silverwood 23cm.

You can make your own lemon curd but if you don’t have time to make it then always try to buy a good quality one.