Blueberry Frangipan Tart
1.5 cups plain flour + 1/3 cup extra
100g cold butter chopped + 100g extra at room temp
1/2 cup caster sugar
1teaspoon vanilla extract
2 eggs
2/3 cup almond meal
300g of frozen blueberries (or whatever berry you like)
pre heat over to 180c
1. Place 1.5 cups of flour in a bowl and rub in 100g of cold butter to make fine crumbs.
add 2-3 tablespoons of icy cold water and knead together till mixture starts to form a ball.
2. Roll your pastry out to fit a flan tin, mine was 38x14cm. chill for 30 mins.
3. Cover pastry with weights and cook for 10-12 mins, remove and let cool.
4. Using a mixer, beat remaining butter and caster till light and creamy. Beat in vanilla and the eggs one by one.
5. Fold in the almond meal.
6. Pour mixture into pastry case and then arrange your frozen berries over the top.
7. Cook for 30 mins.
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