Blueberry Almond Tart With Frangipane Recipe

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Blueberry Almond Tart With Frangipane
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Ingredients
20
Count
Nutrition
604
Calories
Total time
65
Minutes
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Ingredients:

  • 3/4 cup milk
  • 2 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 lb butter
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 1/2 tbsp cornstarch
  • 3 cups blueberries (about 1 lb)
  • 2 tbsp butter

Directions:

  1. Frangipane:.
  2. In a medium saucepan, bring the milk and vanilla to a boil. Set aside.
  3. In another saucepan, combine the flour, sugar, and beaten egg yolks.
  4. Gradually add the hot milk till combined.
  5. Cook slowly over low heat, stirring constantly, till cream thickens.
  6. (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
  7. Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
  8. Crust:.
  9. Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
  10. Add the flour and baking powder and mix well.
  11. Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
  12. Filling:.
  13. In a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
  14. Assembly:.
  15. Spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
  16. Pour in the blueberry mixture and dot the top with 2 T of butter.
  17. On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
  18. Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
  19. Bake for 40 minutes or till lightly browned.
  20. Dust with powdered sugar and serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 603.62 Kcal (2527 kJ)
Calories from fat 287.94 Kcal
% Daily Value*
Total Fat 31.99g 49%
Cholesterol 78.39mg 26%
Sodium 966.99mg 40%
Potassium 362.29mg 8%
Total Carbs 72.95g 24%
Sugars 27.01g 108%
Dietary Fiber 5.53g 22%
Protein 7.79g 16%
Vitamin C 3.9mg 6%
Vitamin A 0.2mg 8%
Iron 2.6mg 15%
Calcium 176.3mg 18%
Amount Per 100 g
Calories 330.45 Kcal (1384 kJ)
Calories from fat 157.63 Kcal
% Daily Value*
Total Fat 17.51g 49%
Cholesterol 42.91mg 26%
Sodium 529.37mg 40%
Potassium 198.33mg 8%
Total Carbs 39.94g 24%
Sugars 14.78g 108%
Dietary Fiber 3.03g 22%
Protein 4.26g 16%
Vitamin C 2.1mg 6%
Vitamin A 0.1mg 8%
Iron 1.4mg 15%
Calcium 96.5mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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