Blueberry-Apricot Frangipane Tart

By MJH

Ingredients

• For the shell:
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp. baking powder
• pinch of salt
• 1 stick (1/2 cup) unsalted butter, cut into cherry-size pieces and chilled
• 1 large egg yolk
• zest from 1 lemon
• ice water as needed.
• For the filling:
• 1 stick (1/2 cup) unsalted butter, softened
• 1/3 cup granulated sugar
• 2 large eggs
• 1 cup finely ground blanched almonds or almond flour (I found almond flour at my local health food store)
• 1 tsp. pure vanilla extract
• 1/2 cup apricot glaze, warmed (see note)
• 1 cup blueberries, picked over for stems
• 1 pound ripe apricots

Details

Adapted from ciaochowlinda.blogspot.com

Preparation

Step 1

For the shell:
Sift the flour, sugar, baking powder, and salt together. Place in the bowl of a food processor. Add the butter, egg yolk and lemon zest and pulse the ingredients until the butter resembles cornflakes and is distributed evenly throughout the flour mixture. Sprinkle 3 T. ice water over the mixture and pulse until the dough holds together when lightly pressed. Add more ice water if necessary. Wrap dough in plastic wrap and let it rest in refrigerator for one hour.

For the filling:
Butter a 10-inch tart pan with a removable bottom. (In the photo I used an 11 inch pan, which is fine except you will have a filling that is not as high as it would be with a 10-inch pan.) Center the dough over the tart pan, fit the dough well into the edges with your fingers, and trim off any excess overhanging dough. Prick the bottom of the tart shell with a fork, and set on a baking sheet in the freezer for 10 minutes.

Make the filling: With an electric mixer at medium speed, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the ground almonds or almond flour and vanilla and mix until a smooth batter forms.

Brush the tart shell with 1/4 cup of apricot glaze, then spread the blueberries over the bottom. Pour the almond mixture over the blueberries and, with a spatula, spread it evenly. Arrange the apricot halves over the almond mixture, cut side down. Bake at 350 degrees until the almond mixture and the edges of the tart shell are golden brown, about 40 minutes.

Let the tart cool for 30 minutes, then brush with the remaining 1/4 cup warm apricot glaze.

Note: Apricot glaze is available at some specialty food stores. To make your own, warm apricot jam in a small saucepan over low heat. If the jam is very chunky, add a tablespoon or two of water and strain before using.