Blueberry and Frangipane Tart



When ever I look through this particulat Bake book I have, I see this delicious looking blueberry tart shouting at me make me make me. But every year I forget to make when it is bluberry season or when I think I will make the tart, I woudn't able to remember in which cooking book I saw it.
But as you can see , I made it this year and only regret I have is why I didn't make this tart years ago when I bought the book as these are so so delicious.
We all loved the crispy tart shell and the filling, all to all we love it so much that hubby even asked when am I going to make the delicious bluberry tart again.

The sharp lemon / Lime dough with a sweet almond filling and ripe blueberry is something iressistable. The jam liqueur glaze is a luxurious finishing touch.

Click the picture to have a bigger image.



Ingridients.

1 tbsp coffee powder ( I used nescafe)

3 tbsp warm milk

50 gm butter

50 gm powder sugar
1 egg
115 gm almond powder
1 tbsp flour
225 gm bluberry
2 tbsp bluberry jam
1 tbsp amaretto
Whipped cream or Sour Cream to serve with the tarts.

For the dough
175 gm flour
115 gm butter in blocks ( keep in the fridge till you use it)

25 gm powder sugar
Zest of 1/2 lime / Lemon ( i used lime)
1 tbsp ice cold water

For the dough , add the flour into a  food processor together with the sugar , butter, lime zest and cold water.
Pulse untill they form a a dough this will only take a minute or so. You might have to add a bit more water depending on your flour.
Shape them into a flat dough, cover with a plastic foil and keep in the fridge for 30 minutes.

After 30 minutes roll the dough with a bit od flour. Lay it on a butterd tart tin, you can use any shape I used a straigt one that a round one.

Prick the bottom of the dough. Line with a baking paper and fill the paper with baking bean or any dry pulse.
Preheat the oven to 190° c .
Bake for 10 minutes, then remove the the beans and bake for futher 10 minutes.
In the mean time make the frangipan filling.
Mix the coffee with the milk.
In a bowl mix the butter and  powder sugar fluffy. Add the egg to teh mix and then the almond powder and the flour.
Pour the koffie mix into the bowl, mix everything very smooth.

Spread the above mixture into the baked tart shell evenly.
Arrange the bluberries on top, press them a little into the mix.
Bake the tart for 30 minutes.
After 15 minutes cover the whole tart loosley with a foil for the rest of the baking time.
In the book it is written 30 minutes in my ove it was baked in 25 minutes.
When the tart is bakes, take it out and leave it got cooling a bit.

In the mean time melt the jam in the MW with the liqueor and brush the tart with this.

Serve it warm with whipped cream or sour cream.

I served it cold. As I took the tart to my inlaws place for coffee.