Blueberry & Apricot Frangipane Tart

By Grazor

Ingredients

• Ingredients:
For the shell:
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, cut into cherry-size pieces and chilled
• 1 large egg yolk
• Zest from 1 lemon
• Ice water as needed
• For the filling:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup granulated sugar
• 2 large eggs
• 1 cup finely ground blanched almonds or almond flour
• 1 teaspoon pure vanilla extract
• 1/2 cup apricot glaze (see note), warmed
• 1 cup fresh blueberries, picked over for stems
• 1 pound ripe apricots, halves and pitted

Details

Servings 8

Preparation

Step 1

Directions:

Sift the flour, sugar, baking powder and salt together into a bowl. Add the butter, egg yolk and lemon zest and work the ingredients together with your fingers until the butter resembles cornflakes and is distributed evenly throughout the flour mixture. Sprinkle 3 tablespoons ice water over the mixture and toss lightly just until the dough holds together when lightly pressed. If necessary, add a little more ice water. Wrap the dough in plastic wrap and let rest in refrigerator for 1 hour.



Butter a 10-inch tart pan with a removable bottom. Roll out the dough to a 12-inch circle of even thickness. Center the dough over the tart pan, fit dough well into the edges with your fingers, and trim off any excess of overhanging dough. Prick the bottom of the tart shell with a fork, and set on a baking sheet in the freezer for 10 minutes. 


Meanwhile, preheat oven to 350º degrees F.



Make the filling. With an electric mixer at a medium speed, cream the butter with 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 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.