Blueberry Frangipane Tart


by: Carol

You can use any berry you like to make this tart. Just spread the berries over a tart shell lined with frangipane.


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serves: 1

734 grams dough (sweetened basic pie and tart pastry dough)

2 cups frangipane (almond cream, or hazelnut frangipane)

1/2 pint blueberries

1 tablespoon butter (melted)

Apricot glaze (or confectioners' sugar)(optional)

Nutrition Facts
Blueberry Frangipane Tart

Servings Per Recipe: 1

Amount per Serving

Calories: 3387

  • Total Fat: 164 g
  •     Saturated Fat: 46 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 243.6 mg
  • Sodium: 3201.1 mg
  • Total Carbs: 454.5 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 173 g
  • Protein: 32 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Use a 9 1/2-inch tart ring or fluted tart pan. Roll the dough into a round about two inches larger than the tart ring or pan and line the pan with it.

2.  Refrigerate the tart shell for at least 30 minutes. Preheat the oven to 400°F.

3.  Spread the frangipane over the tart shell and arrange the blueberries over it. Pat them down gently with the flat of your hand to press them just slightly into the frangipane. Brush with the melted butter.

4.  Bake for about 1 hour, or until deep brown on the edges.

5.  Brush with the glaze as soon as the tart comes out of the oven, or wait until just before serving and powder with confectioners' sugar.

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