Craving a dessert that's both beautiful and bursting with flavor? Get ready to bake a stunning blueberry tart featuring a luscious almond frangipane filling that will impress everyone.
The best part? This seemingly sophisticated treat is surprisingly simple to create, and we're about to share all the secrets.
Essential Ingredients
Let's explore into what you'll need to whip up this awesome brioche! First, you'll want 2 and one-half teaspoons of instant yeast, I find it rises better.
Warm up 4 tablespoons of full-fat milk; no skim milk here, we're going for richness! Then, grab 2 cups of plain all-purpose flour — not bread flour, surprisingly — it's what works best for a softer crumb. Considering brioche's rich profile, you will want to ensure proper kneading to develop the dough.
Don't forget 3 and one-half tablespoons of caster or superfine sugar. Regular white sugar works too, but superfine dissolves better! Also, one-half cup of lightly whisked eggs at room temperature–about two and a half eggs in total, but who's counting?!
Finally, 1 teaspoon of salt (not table salt–it's too intense) and 150g of unsalted butter, cut into half-inch pieces and softened. Get these ingredients ready — prepping is half the battle, trust me!
Step-by-Step Assembly
Now we come to the fun part — starting your step-by-step assembly! I'm excited, are you?!
First, I'll take my chilled crust and gently press it into my tart pan. Make sure it's snug against the edges! Then, I'll trim any excess dough hanging over. A clean edge is a happy edge!
Next, I'll spread my almond filling evenly — it should be nice and thick. Think peanut butter on toast, but, you know, almond-y. Creating the almond frangipane filling is what really sets this blueberry tart apart from the rest.
Now, for the star attraction – blueberries! I'll meticulously arrange half of my blueberries over the almond filling. We want a pretty pattern, right?
Then, I'll sprinkle more almond filling and more blueberries in the center, covering the bottom half of the blueberries, creating one nice mound! Now, it's picture-perfect. Oh yeah!
Baking Instructions and Tips
My blueberries are all set, so I'm ready to bake! I preheat the oven to 375°F (190°C). Make sure your oven rack is in the middle position for even baking unless you got a wonky oven like mine—then you know what to adjust!
Pop the tart in and bake for 30-35 minutes, or until the crust is golden brown and the filling is set. Now, don't open the oven every five minutes to peek, okay? I know it smells amazing! Rotate it halfway through for that golden hue—that way, it's evenly baked.
Once it's done, let it cool completely on a wire rack. If you try to slice it hot, the filling will run; I learned that the hard way. Patience is a virtue, especially when a blueberry tart is involved! The cooling is important.
Serving and Storage Suggestions
Once the tart is cool, I think you'll be just itching to slice into it! A warm tart is absolutely heavenly, but I often find it tastes even better once it's completely reached room temperature.
For serving, I'd recommend a dollop of whipped cream or a scoop of vanilla ice cream—they're delicious!
Now, about storage. If you have any leftover tart (which, let's be real, is a big "if"), you can store it in an airtight container. It'll keep well in the fridge for up to 3 days, but I doubt it'll last that long!
Want to revive it? A gentle warm-up, like 10-15 seconds in the microwave, can perk it right up. Enjoy every last crumb, my friend!
Short Recipe Version
Blueberry Tart With Almond Filling (Short Version)
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 8
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup powdered sugar
1/4 teaspoon salt
3-5 tablespoons ice water
For the Frangipane Filling:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups almond flour
2 large eggs
1/2 teaspoon almond extract
For the Topping:
2 cups fresh blueberries
Instructions:
- Make the crust: Combine flour, butter, sugar, and salt. Cut butter into the flour mixture until it resembles coarse crumbs. Add ice water until the dough comes together. Press into a tart pan and chill for 30 minutes.
- Make the frangipane: Cream together butter and sugar. Mix in almond flour, eggs, and almond extract until smooth.
- Assemble and bake: Spread frangipane into the chilled tart crust. Top with blueberries. Bake at 375°F (190°C) for 35-40 minutes, or until golden brown.
- Cool completely before serving.
Nutrition Information (Per Serving – Estimated):
Calories: 350
Fat: 22g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 150mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 18g
Protein: 7g