Denise says:
If you are looking for a stylish dessert to impress your guests, you have to make this recipe. I wrote this for my husband’s surprise birthday party as he loves almonds and I love blueberries! It is a twist on the French traditional recipe of frangipane but has the addition of brandy and blueberries.
Don’t be put off making your own pastry ~ if you follow this recipe using a food processor it only takes 5 minutes to make!
Preparation Time: 25 minutes plus 30 minutes for pastry to refrigerate
Cooking Time: 45 minutes
Serves: 8 people
Ingredients:
Pastry280g plain flour
140g margarine
1 egg
2 teaspoons vanilla essence
1 beaten egg yolk – to glaze pastry base
For the Filling
280g golden caster sugar
300g ground almonds
260g margarine
2 eggs
2 egg yolks
3 tablespoons Kir or brandy
Topping
300g fresh blueberries
3 tablespoons blueberry jam
To Serve
Greek Yoghurt, Icing sugar – to taste plus a teaspoon of Kir/ brandy
Method
1)To make the pastry, combine all the ingredients in the food processor. Process until a ball has formed.2)Flatten and wrap in cling film. Refrigerate for 30 minutes.
3)Roll the pastry on a lightly floured surface to fit a 25cm (10 inch) loose-bottom tart tin. Line the tin with the pastry.
4)Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
5)Bake blind by covering the raw pastry with foil and filing with baking beans. Cook for 20 minutes.
6)Remove the foil and baking beans and glaze the pastry with beaten egg yolk.
7)Return the pastry to oven for 5 minutes or until golden brown. Remove and set aside to cool.
8)To make the filling combine all the ingredients in a food processor and whiz together until smooth.
9)Spread the almond paste on the pastry base and bake for 40 minutes or until golden and crisp.
10)Spread the jam over the pie while still hot ~ it is easier to spread! Leave to cool and then cover with the fresh blueberries.
To serve the stylish way: Dust with icing sugar and serve with thick yoghurt mixed with icing sugar and a teaspoon of kir !