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Blackberry Frangipane Tart

The blackberries were on sale at Whole Foods so I decided to try a new recipe at home and use the berries!  I wanted something fruit and almond based so when I found a recipe for Pear Frangipane Tarte, I decided to follow it but substitute blackberries for the pears.  It's always fun to experience the process of making something from scratch and creating something that can be enjoyed by others.  The tart was tasty and not too sweet - I'd love to make it again!

Blackberry Frangipane Tart

pâte sucrée

1 1/4 cup all-purpose flour
2/3 cup powdered sugar
1/4 tsp sea salt
8 tbsps unsalted butter
1 egg yolk
1/2 tsp vanilla extract
1 tbsp whipping cream

Make the pâte sucrée: Place the flour, sugar, salt and butter in a food processor and pulse until it resembles coarse crumbs. Add the egg yolk, vanilla, and whipping cream to the dry ingredients. Pulse until it resembles wet sand. Place the dough (it may be totally crumbly) onto a sheet of plastic wrap. Using the plastic, gather the dough into a ball and press it together into a disc. Wrap with the plastic and refrigerate the dough for at least an hour. Preheat the oven to 375°F. Roll the dough out to 1/8-inch thickness on a lightly floured work surface. Press the dough into a 9-inch tart pan with a removable bottom. Place the tart pan in the freezer for 30 minutes. Set the tart pan on a rimmed baking sheet and bake for 20 minutes, until the pastry turns golden brown. Let it cool until ready to use.

blackberry filling
2 small boxes of blackberries
1/4 tsp cinnamon
1/2 tsp fresh ginger, grated (optional)
1 cup water

Prepared the fruit: Heat the water, cinnamon, and ginger together in a medium saucepan until the water boils. Reduce the heat to a simmer and add the pears. Simmer for 3-4 minutes until the fruit is soft. Remove from heat and set aside.

frangipane filling
8 tbsps butter
1/2 cup powdered
1/3 cup flour
1/2 cup almond paste
2 tsps lemon zest, fresh
1/4 cup ground almonds
2 egg whites, beaten foamy

Make the frangipane filling: With a paddle attachment, beat the butter, confectioner’s sugar, flour, almond paste, lemon zest, and ground almonds in a mixing bowl until smooth. Stir in the egg whites.

1/2 cup powdered sugar for dusting

Assemble the tart: Preheat oven to 350°F. Set the tart pan on a rimmed baking sheet. Spread the frangipane filling evenly over the baked crust, smoothing the top. Arrange the berries on the frangipane. Bake for 25-30 minutes until the frangipane is bubbling and the filling is more or less set (it shouldn’t be overly jiggly).  Dust with powdered sugar when the tart has cooled or just leave the tart as is.  Serves 8-12.

Clara HutzlerComment