Recipe Monday: Naomi’s Blueberry and Almond Tart

Blueberry and almond tart. Photo by Naomi Knill.

Blueberry and almond tart. Photo by Naomi Knill.

Naomi brought this delightful tart, made from her mother’s recipe, along to our Inherited Recipes event in February 2014.  It has a crisp, sweet pastry and a rich frangipan filling studded with blueberries.  It wasn’t long before all the slices had disappeared.

Naomi’s Bluberry and Almond Tart

For the pastry
225g plain flour
115g unsalted butter
30g icing sugar
2 eggs

For the filling
115g ground almonds
115g unsalted butter
115g caster sugar
30g plain flour
2 eggs
Jam (we used Mum’s bramble jelly, but any good quality jam, like Bonne Maman blueberry, would be fine)
Blueberries

Make the pastry and chill for at least half an hour, then roll out to line a tart tin (I used a 12-inch high sided fluted tin) and chill again. Blind bake for around 20 minutes (without the beans for the last 5 minutes or so) at 180ºc – 200ºc (depending on your oven). Make the frangipan by mixing all of the ingredients (except the jam and blueberries) together.

Spread as much jam as you like over the base of the part cooked pastry case (you’ll need a good layer), then pour over the frangipan mixture and dot blueberries all over the mixture, pushing them into the mixture a little. Bake for 20 to 30 minutes until the tart is golden brown and the frangipan is set.

Enjoy a large slice with good company (or alternatively hide yourself away with the whole tart and eat the lot).

More of Naomi’s recipes can be found on her blog, The Ginger Gourmand

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