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.

Prep:
10 minutes
Cook:
25-30 minutes
Serves:
4-6

Ingredients

240 grams blueberries

1⁄3 cup caster sugar

⅔ cup ground almonds

2 eggs

1 tsp Heilala Vanilla Paste

200 mls fresh cream

1 pack of Paneton sweet pastry (defrosted in the fridge)

To serve:

Icing sugar for dusting

Fresh whipped cream

Equipment:

Approx. 26cm tart tin

Method

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 and bake it blind for 12 minutes

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 and scatter the blueberries on top, then bake in the oven for approx. 20 – 25 mins until the mix is no longer floppy and remove from the oven

Delicious served hot or cold. Dust with icing sugar and serve with fresh whipped cream