Blueberry Frangipane Tart Recipe

This blueberry almond tart recipe hits all the right notes for me—it’s both deliciously sophisticated and surprisingly easy to pull together. I love how the fresh blueberries burst with flavor, complementing the creamy almond frangipane and buttery crust; it’s like a little slice of heaven that’s perfect for impressing friends or just indulging myself.

I love making recipes that combine delectable tastes, and this Blueberry Frangipane Tart fits the bill. The crisp crust crafted with all-purpose flour and cold, cubed butter is the fine foil for the rich almond filling, which I adore for the subtle, nutty sweetness of the almond flour.

The only thing better than fresh, flavor-packed blueberries is when they’re juxtaposed with a fine balance of tartness and sweetness from a touch of lemon juice in that populating the following scene: an unfathomably perfect treat for brunch, snack, dessert, or just because.

Blueberry Frangipane Tart Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, a baking staple.
• Almond flour: Adds nutty flavor, provides protein and healthy fats.
• Unsalted butter: Adds richness and moisture, key for texture.
• Granulated sugar: Sweetens and caramelizes for a golden crust.
• Blueberries: Packed with antioxidants, adds natural sweetness and tartness.
• Lemon juice: Enhances flavor, adds a fresh, tangy contrast to sweetness.
• Vanilla extract: Elevates flavor profile, adds warm aromatic notes.

Blueberry Frangipane Tart Recipe Ingredient Quantities

• 1 1/4 cups (160g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 2 to 3 tablespoons ice water
• 3/4 cup (75g) almond flour or ground almonds
• 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (300g) fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar (for topping)
• 1 tablespoon sliced almonds (optional)
• Powdered sugar for dusting (optional)

How to Make this Blueberry Frangipane Tart Recipe

1. Set your oven to 350°F (175°C) to start heating up. Get a 9-inch tart pan with a removable bottom and grease it.

2. In a bowl, combine 1 1/4 cups of flour with 1/4 cup of sugar and 1/4 teaspoon of salt. Stir to mix. Add 1/2 cup of very cold, cubed butter and use your fingers to rub it into the flour mixture until the mixture resembles coarse crumbs.

3. Slowly mix in 2 to 3 tablespoons of ice water, letting the dough come together. Form it into a disk, wrap it in plastic, and chill for 30 minutes.

4. On a softly floured workspace, roll out the chilled dough to fit your tart pan. Mold the dough into the pan, and trim any extra.

5. In another bowl, beat 1/2 cup softened butter with 1/2 cup sugar until the mixture is light and fluffy. Add the egg and 1 teaspoon vanilla extract, and beat some more until everything is well combined.

6. Combine 3/4 cup almond flour with the remaining ingredients until completely blended. Evenly distribute this frangipane mixture inside the tart shell.

7. In a separate bowl, combine the blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of sugar. Gently mix and toss the blueberries with the other ingredients in the bowl. Distribute the blueberries over the frangipane before serving.

8. Sprinkle 1 tablespoon sliced almonds over the top for added texture.

9. Bake for approximately 40 to 45 minutes, or until the frangipane is set and slightly browned. Cool in the pan on a wire rack.

10. If desired, dust with powdered sugar before serving.

Blueberry Frangipane Tart Recipe Equipment Needed

1. Oven
2. 9-inch tart pan with removable bottom
3. Mixing bowls (3)
4. Measuring cups and spoons
5. Whisk or fork
6. Pastry cutter or hands for blending
7. Plastic wrap
8. Rolling pin
9. Knife or dough scraper
10. Electric mixer (hand or stand)
11. Wire rack
12. Sifter (for optional powdered sugar dusting)

FAQ

• Can I use frozen blueberries instead of fresh?Indeed, frozen blueberries can be used. Just ensure that they are thoroughly thawed and drained of all excess liquid prior to using them so that the tart doesn’t end up being soggy.
• What is the difference between almond flour and ground almonds?Flour made from blanched (skinless) almonds is more finely ground than its counterpart made from whole almonds. The absence of almond skin allows for a lighter texture. If you’re substituting almond flour for ground almonds in a recipe, use the same amount of flour as you would nuts.
• Can I make the tart dough ahead of time?Certainly, you can prepare the tart dough ahead of time. Enclose it securely in plastic wrap and keep it in the refrigerator for no longer than 2 days, or stash it in the freezer for up to 1 month.
• Is there a substitute for vanilla extract?In the absence of vanilla extract, try almond extract for a nuanced, yet complementary flavor.
• How can I prevent the crust from shrinking?To keep the crust from shrinking, make sure the dough is well chilled before baking, and do not stretch it when you are placing it in the tart pan.
• Can this tart be served warm?Indeed, you can serve it warm, but it should cool for a minimum of 15 minutes after baking to allow the filling to set a little before you cut into it.

Blueberry Frangipane Tart Recipe Substitutions and Variations

1 1/4 cups (160g) all-purpose flour: Substitute with 1 1/4 cups (160g) gluten-free flour blend for a gluten-free version.
1/2 cup (115g) unsalted butter, cold and cubed: You can substitute 1/2 cup (115g) coconut oil for a dairy-free option.
3/4 cup (75 g) of almond flour or powdered almonds: A different nutty flavor can be achieved by substituting hazelnut flour in equal measure for almond flour.
1 teaspoon vanilla extract: Use 1 teaspoon almond extract if you want a more palpable nutty flavor.
2 cups (300g) fresh blueberries: Replace with 2 cups (300g) of your choice of berries, for instance, raspberries or blackberries.

Pro Tips

1. Chill the Butter and Dough Properly Ensure that both the butter for the crust and the ice water are very cold. This helps create a flaky crust as the cold butter forms pockets of steam during baking. Also, chilling the dough in the fridge for at least 30 minutes before rolling out helps prevent the crust from shrinking while baking.

2. Blind Bake the Crust To avoid a soggy bottom, consider blind baking the tart shell. After fitting the dough into the pan, line it with parchment paper, add pie weights or dried beans, and bake for about 10 minutes. Remove the weights and bake for another 5 minutes until the crust is lightly golden.

3. Adjust Sweetness with Blueberries Depending on how sweet or tart your blueberries are, you may want to adjust the sugar in the blueberry mixture. Taste a blueberry and, if they are very tart, consider adding a little extra sugar.

4. Prevent a Soggy Bottom with Almond Flour Lightly sprinkling a bit of almond flour over the base of the tart shell before adding the frangipane can act as a barrier, helping absorb some moisture from the blueberry topping.

5. Watch the Baking Time Ovens vary, so keep an eye on the tart towards the end of the baking time. The frangipane should be set and lightly golden. Rotate the tart if it’s browning unevenly, and cover the edges with foil if they brown too quickly.