BLUEBERRY FRANGIPANE TART
This tart is fabulous for any occasion. It’s simple to make and easy to impress! You can use fresh or frozen blueberries or substitute for your other favourite berries if you like.
Preheat the oven to 180°C
Line the tin with baking paper and spray with canola oil.
Unroll the pastry and place over the baking paper. Trim it around the top of the tin. You might need to cut off small pieces to fill in any gaps to reach the top of the tin.
Place another sheet of baking paper over the pastry and then put baking beans on top.
Bake it blind for 12 mins.
Remove it from the oven and take away the top liner and baking beans. Place back in the oven for a further 3 minutes.
In a bowl mix the sugar, ground almonds, eggs, vanilla paste and cream together.
Pour the mix into the tart tin.
Scatter the blueberries on top.
Then bake in the oven for approx. 20 – 25 mins until the mix is no longer floppy.
Remove from the oven.
It can be served hot or cold. Dust with icing sugar and serve with fresh whipped cream.
240 grams blueberries
1⁄3 cup caster sugar
⅔ cup ground almonds
1 tsp Heilala Vanilla Paste
200 mls fresh cream
1 pack of Paneton sweet pastry (defrosted in the fridge)
Icing sugar for dusting
Fresh whipped cream
Approx. 26cm tart tin