As a belated birthday treat, I decided to bake up a tart for my mum: an almond crust filled with 4 layers of deliciousness. It may sound complicated but as long as you prepare the separate components in advance, you will be slicing it up for your guests or family and seeing it disappear within seconds!
Crust: (this can be made in advance. Store in the fridge 2-3 days or freeze for up to 3 weeks)
- 40g Butter
- 30g Sugar
- 1 Tbs lightly beaten egg (15g)
- 80g Cake Flour
- 20g Ground almonds
- Lightly grease an 18cm tart tin and set aside.
- Cream together the butter and sugar until pale and fluffy, then add in the egg and vanilla. Whisk together to combine.
- Sieve in the almonds and flour and fold this in using a spatula until a crumbly dough forms.
- Pour this crumbly mixture onto some cling film then wrap it up and form a disk of dough by flattening and pressing down on it. Chill in the fridge for 15-20mins.
- Roll the dough out between two pieces of baking paper/cling film until 23cm in diameter. Remove one side of the baking paper, then gently lift up the other sheet and flip this over the tart tin.
- Remove the baking paper and carefully press the dough into the tin. Use a piece of excess dough to help you mould the dough into the sides and all the creases.
- Cover and chill for 15-20mins to prevent the tart from shrinking. Prick the base with a fork and bake at 180C for 10-12 mins.
- 2 tsp (5g) cake flour
- 40g ground almonds
- 3 Tbs brown sugar
- 30g unsalted butter, softened to room temperature
- 2 Tbs (30g) lightly beaten egg
- 1 tsp vanilla extract (or 1/2 tsp vanilla paste)
*you can always double this recipe if you want more frangipane filling
- Cream the butter and sugar until light and fluffy. Gradually whisk in the egg and then the vanilla.
- Sieve the flour and ground almonds and fold in using a spatula.
- Spread the filling evenly onto the blind-baked tart crust and bake at 170C for 15-20mins. (40-45 if doubling).
- Leave to cool completely.
Creme Patissiere: (this can be made in advance. Just store it in the fridge for up to 3 days)
- 1 egg yolk
- 100ml milk
- 20g sugar
- 2 1/2 tsps flour
- 2 1/2 tsps cornstarch
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp vanilla paste (1 tsp vanilla extract)
- In a small bowl whisk together the flour, sugar and cornstarch. Then whisk in the egg yolk.
- In a small saucepan over a low heat, heat the milk and vanilla until it start to simmer around the edges.
- Add a splash of the hot milk into the egg yolk mixture and whisk. Gradully add the rest of the milk whilst constantly whisking.
- Add the contents back into the saucepan and continue to heat over a low heat whilst contantly stirring until it thickens. Strain and cover with clingfilm so that it’s touching the creme pat. and cool.
Blueberry compote: (this can also be made in advance. Store in the fridge for up to 5 days)
- 2 cups blueberries
- 2 tsp lemon juice
- 2 Tbs water
- 2 Tbs honey
- 1/2 tsp cornstarch (optional) I didn’t use this
- Add all the ingredients into a small saucepan and simmer over a low heat until thickened.
- Cool completely
Now that you have all of your components ready, all you need to do is spread the creme patissiere evenly onto the frangipane that’s baked and completely cooled; spread the compote evenly on top of this; then finally decorate the tart with a range of different fruits of your choice! You could simply decorate it with blueberries- OR if you’re like me, use a bunch of different fruits that were purchased the day before! Whatever floats your boat. Finally I would recommend you to chill this tart for 1-2 hours before serving, just so that it doesn’t make such a mess when slicing.