Celebrate the warmer spring weather with a delicious homemade sweet treat. AVOCA’s Blueberry, Lemon & Almond Frangipane Tart is the perfect combination of zesty and sweet that will be a welcome indulgence for the whole family. It’s also perfect as an on-the-go snack for walks and hikes!

 

Ingredients:      

2 punnets of blueberries

100g flaked almonds

For the frangipane:

200g unsalted butter

200g caster sugar

200g ground almonds

50g plain flour

1 vanilla pod scraped or a teaspoon of vanilla extract

3 whole eggs beaten

Zest of 1 lemon

For the short crust pastry:

300g plain flour

150g unsalted butter

50g icing sugar

2 egg yolks

10ml water

Method for the frangipane:

 

Take a large mixing bowl, add the almonds, sugar and vanilla.

Mix together well with a wooden spoon, beat the eggs with a fork and add to bowl. Stir in followed by the plain flour.

Then refrigerate until needed.

Method for the short crust pastry:

Take a large mixing bowl and add the sugar, cold butter and plain flour and mix together with your fingertips. Crumble all through your fingertips until a texture like sand is achieved. At this stage add egg yolks and form into a ball, if you think it requires a small bit more add a splash of water.

This will make pastry for two tarts. When pastry is formed, split in two and refrigerate for an hour.

Take out and roll out on a cool surface and then line the tart after flouring lightly. When filled, put back in the fridge for 5 minutes. Take out and fill 2/3 with the frangipane. Then generously add fresh blueberries and flaked almonds.

Preheat your oven to 190C. Preheat a heavy baking tray (this is to give the pastry base a head start, cooking the pastry from the bottom up to give you a nicely cooked base). Place Frangipane tart on the tray and cook for 15 mins on 190C before dropping to 160C for a further 25 minutes.

You are looking for golden brown pastry, almonds and frangipane. Take out and allow to cool on the baking tray. When cooled down sufficiently, serve simply with a good dollop of whipped cream and or homemade custard.

Tip: When working with the pastry, try and use cold butter. If you can refrigerate your rolling pin too, it will make working with the pastry a lot easier.

For more recipe inspiration visit: www.avoca.com

 

About AVOCA:

AVOCA comprises 13 stores and is famed for their award-winning cafes, luxury homewares, fashion, accessories and gifting ranges.  Established in 1723 as a handweaving company, AVOCA continues today to produce quality wool products from the original site at AVOCA, Co. Wicklow.  AVOCA stocks a wide range of Irish and international fashion brands.