Frangipane is an almond filling for tarts. It is often very soft and moist and it the base for such favourites as Bakewell Tart. Sometimes it is very moist. But for this lemon and blueberry tart I wanted a more set filling. I had intended to use a little cream in the frangipane but, at the last mintue, I decided the consistency of my batter didn’t require that.
I wanted a lovely crisp but tender pastry crust and a soft but firm frangipane filling. Often with frangipane some almond extract it used to add more flavour. But since I wanted to taste lemon I decided against that. Instead I decided to add a layer of lemon syrup on the baked pastry crust before topping it with the frangipane.
Then I topped the frangipane with blueberries too. After baking the tart I brushed more lemon syrup of the top whlle the tart was still hot. Then, once it was cooled I had a lovely tart, with a wonderful lemon flavour, complemented by the blueberries.
There are several distinct steps to make the tart. First I had to make the pastry case. Then, as that chilled I made the lemon syrup. After baking the tart case if was time to make the frangipane filling too.
Then it was just a simple task to assemble the tart for baking.
My tart turned out very well indeed. I brushed the top with more lemon syrup as soon as it came out of the oven. Then I allowed it to cool completely. I also chilled the cooled tart in the fridge for a while too before serving.
My tart was firm, just as I wished. However for those who want a softer texture to the frangipane a couple of tablespoons of cream whipped into the batter will achieve that aim. But since I wanted a more cake-like texture to the frangipane I didn’t need it.
Options for serving are many. Just eat a slice as a piece of cake. Serve a slice with some cream or ice-cream for dessert. Or, even, serve it with some custard.
Another frangipane tart is Bakewell Tart – A Perfect Dessert.
Lemon & Blueberry Frangipane TartCourse: DessertsDifficulty: Medium
230g(1 2/3 cups minus 2 tbsp, based on scooping packed flour into a 250mll cup) plain flour
30g(3 1/2 tbsp) cornflour
140g(10 tbsp) softened unsalted butter
75g(6 tbsp) caster sugar
1 medium egg(large in USA)
3g( 1/2 tsp) salt
2.5ml(1/2 tsp) vanilla extract
180g(1 3/4 cups) ground almonds
75g(1/2 cup, based on scooping packed flour into a 250ml cup)plain flour
113g(1/2 cup) softened unsalted butter
100g(1/2 cup) caster sugar
30g(1/4 cup)icing sugar
1 medium egg(large in USA)
1 medium egg yolk(large in USA)(retain the egg white to brush on the pastry)
5ml(1 tsp) vanilla extract
30ml(2 tbsp) double cream(optional if, for a softer filling when baked)
grated zest from one lemon(minus 1/2 tsp used in syrup)
120g(3/4 cup) blueberries(you may not use them all)
- Lemon Syrup
100g(1/2 cup) caster sugar
30ml(2 tbsp) lemon juice
30ml(2 tbsp) water
1/2 tsp grated lemon zest
- Cream the butter with the caster sugar, cornflour, vanilla extract and salt, until creamy( I used my stand mixer, but it can be done by hand).
- Add the egg and whisk to combine, scraping down the sides of the bowl as necessary.
- Tip the flour in and mix again until just fully combined.
- Tip the mixture out onto some plastic wrap and form it into a disc and wrap it up.
- Chill the pastry dough in the fridge until nice and firm, at least an hour.
- As the pastry chills place the lemon juice, water, zest and sugar, for the syrup, into a small saucepan.
- Heat the pan until the sugar is dissolved and bring the mixture to a rolling boil.
- Boil the syrup, gently, for about four minutes. It will form a syrup which will thicken as it cools.
- Pour the syrup into a bowl ready to use later.
- Place the dough on a floured work surface and roll it out to a thickness of about 5mm(1/4 inch), large enough to line a 9inch/23cm tart pan with a removable base.
- Carefully roll the pastry up onto the rolling pin and place it in the tart pan.
- Carefully lower the dough, around the side, pressing against the fluted edge. Patch any cracks that may appear.
- Remove any excess pastry from the rim of the pan.
- Chill the pastry in the fridge for at least 30 minutes.
- Preheat the oven 10 180C/160C Fan/350F.
- Take the pastry out of the fridge and prick all over the surface with a fork.
- Bake the pastry in the oven for 20 minutes.
- Brush some egg white over the pastry and return to the oven to bake for a further 2 minutes, then remove it and allow it to cool.
- Place the butter, icing sugar and caster sugar into a large bowl and cream them together.
- Add the egg, egg yolk, vanilla extract and lemon zest(and the cream if you are using it) and whisk to combine them completely.
- Tip the ground almonds and flour onto the wet mixture and stir until everything is fully combined.
- Brush the surface of the tart case with lemon syrup, coating it completely.
- Spoon the batter onto that and carefully spread it to level it across the surface.
- Decorate the top with blueberries, gently pressing them a little way into the batter.
- Bake the tart in the oven for 40 minutes, until the top brown nicely and a skewer in the centre comes out clean(if you used cream the skewer may still be moist as the tart will be softer).
- Remove the tart from the oven and brush more syrup over the top.
- Allow the tart to cool completely before serving. Once cooled you can chill too if you wish.