Blueberry Frangipane Tart

Blueberry Frangipane Tart | A Dutchie Baking

It’s finally summery here in the Netherlands! Yesterday was the first day of the year I went outside without a coat and didn’t freeze to death. It’s about 24C and we have a lovely breeze – perfect weather in my opinion, as long as I don’t have to sit directly in the sun (I’m so white people mistake me for a milk bottle). But with summery weather comes cheap(er) berries! Blueberries were on sale this week so I thought I might bake some stuff with those lil juicy buggers.

Blueberry Frangipane Tart | A Dutchie Baking

You might notice the interesting shape of this tart. It’s a shape we have here in the Netherlands called a “slof” –  a slipper. Of course you can bake these in a round baking ring if you don’t have this shape. I think it’ll be about 18-20 cm in diameter baked in a round ring.
Blueberry Frangipane Tart | A Dutchie Baking

The pastry of this tart is really lovely and short, it’s a “pâte breton”, filled with frangipane it’s absolutely perfect. I added a bit of cardamom to the dough but you could go for lemon zest as well. Topped off with pastry cream, fresh blueberries and whipped cream it’s gorgeous.Blueberry Frangipane Tart | A Dutchie Baking

Blueberries always make me think of Veruca Salt from Charlie and the Chocolate Factory (book and the ORIGINAL movie, come on people ;)). Is it weird that I thought Veruca looked quite tasty as a blueberry? And that I wanted to drink all the blueberry juice that had to have come out of her? I love Roald Dahl’s books so much, together with J.K. Rowling he shaped my childhood.Blueberry Frangipane Tart | A Dutchie Baking

Serve this tart on the day wíth the pastry cream, alternatively the base could keep for a few days without the pastry cream. Enjoy! <3Blueberry Frangipane Tart | A Dutchie Baking

Blueberry Frangipane Tart Recipe

Source: Rutger Bakt

Tools: baking ring (round or “slipper” shape), baking sheet lined with baking parchment, pastry brush



125 grams pastry flour
1 teaspoon baking powder
90 grams unsalted butter, softened
50 grams caster sugar
40 grams brown sugar
1/2 egg yolk
1/8 teaspoon ground cardamom
1/4 teaspoon salt
30 grams ground almonds
30 grams caster sugar
1 egg
1/8 teaspoon natural almond extract


1/2 vanilla pod (seeds)
250 ml full-fat milk
50 grams caster sugar
1 egg yolk
20 grams cornstarch
150 grams blueberries
1 tablespoon apricot jam, heated and sieved
100 grams whipping cream
1 1/2 teaspoon caster sugar
  1. For the dough, put the flour, baking powder, butter, sugars, egg yolk, cardamom and salt in a bowl and knead into a dough. Wrap in clingfilm and chill for at least 60 mins.
  2. Preheat the oven to 180C/355F. Grease the baking ring. Roll the dough out to 7-8mm thickness. Cut out the tart shape with the baking ring. Place pastry on baking sheet and place baking ring around it. Make the frangipane by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture. Spread frangipane on the pastry, leaving a 1,5 cm border. Bake for 23-28 mins. Once baked, immediately remove baking ring and leave to cool.
  3. To make the pastry cream, mix vanilla seeds and milk in a saucepan. Mix the egg yolk, sugar, cornstarch and 2 tablespoons of the vanilla milk in a bowl. Bring vanilla milk to a boil, take off the heat and pour into the egg mixture while whisking. Pour back into the saucepan and bring back to a boil while stirring continuously until the mixture starts to thicken. Set aside to cool slightly.
  4. Once the pastry base has cooled, assemble the tart. Pipe the pastry cream on top, the place the blueberries on top of that. Brush blueberries with the heated apricot jam. Whisk whipped cream with sugar and pipe onto the blueberries. Enjoy!


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