So having coxed today and managing not to fall in, we decided it would be super fun to celebrate by cooking a nice new tart. This has been recommended by a fantastically loyal follower on Instagram, Dianne. I promised some time ago to do a frangipane tart recipe. So, here you go. It's based on a Tesco recipe, with some adaptions. Elena, Venus and I all thoroughly recommend it! Keep revising... but not too much. #PROCRASTIBAKE.
Ingredients
Method
Lightly butter a baking tin, then bung in the pastry. Bake blind for 10 mins at 180 (bake blind means to just cook it with nothing in it).
Whilst the pastry is in the oven beat up the butter and sugar together in a bowl until a paste. (Elena thinks it looks fluffy!)
Crack in the eggs and beat. Add the ground almond and essence. Blitz.
The pastry should be done by now (it should be kind of light golden brown). Spoon the mix on top of the pastry and spread evenly. Press the blueberries into the paste artistically. Cook for 20 mins at 180.
BOOM. Done.
- Ready roll shortcrust pastry
- 100g butter
- 100g caster sugar
- 2 eggs
- 100g ground almonds
- Couple of drops of almond essence
- 150g blueberries
Method
Lightly butter a baking tin, then bung in the pastry. Bake blind for 10 mins at 180 (bake blind means to just cook it with nothing in it).
Whilst the pastry is in the oven beat up the butter and sugar together in a bowl until a paste. (Elena thinks it looks fluffy!)
Crack in the eggs and beat. Add the ground almond and essence. Blitz.
The pastry should be done by now (it should be kind of light golden brown). Spoon the mix on top of the pastry and spread evenly. Press the blueberries into the paste artistically. Cook for 20 mins at 180.
BOOM. Done.
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