BLUEBERRY HAZELNUT FRANGIPANE TART
Steps:
- Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
- Filling: Preheat the oven to 375 degrees F.
- In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
- Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
- In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.
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Md Ishmel
[email protected]This recipe seems a bit complicated, but I'm up for the challenge!
Godwin Andem
[email protected]This tart is definitely on my to-bake list!
cute baby
[email protected]Can't wait to try this recipe!
Ihab Fakih
[email protected]This tart looks amazing!
Ayush Vishwakarma
[email protected]I really wanted to love this tart, but it just didn't live up to my expectations. The crust was dry and the filling was bland. I was also disappointed by the lack of blueberries and hazelnuts. Overall, I would not recommend this recipe.
Doris Vuwangah
[email protected]The tart was easy to make and turned out great! The crust was flaky and the filling was delicious. The blueberries and hazelnuts added a nice flavor and texture. I would definitely recommend this recipe.
weliswa xalabile
[email protected]This tart was a bit too sweet for my taste, but it was still very enjoyable. I loved the texture of the crust and the creamy filling. The blueberries and hazelnuts added a nice touch of flavor. Overall, I would recommend this tart to anyone with a sw
Peyton Vanhoorn
[email protected]Wow, just wow! This tart is absolutely stunning. The presentation is beautiful and the taste is even better. The blueberries are juicy and sweet, the hazelnuts add a nice crunch, and the frangipane filling is smooth and creamy. I highly recommend thi
Kushal Tiwari
[email protected]This tart was a huge hit at my dinner party! Everyone raved about the amazing flavor and texture. The blueberries and hazelnuts were the perfect complement to each other, and the frangipane filling was divine. I will definitely be making this tart ag
Mia Whynot
[email protected]I'm not usually a fan of frangipane tarts, but this one blew me away! The blueberry and hazelnut combination was unique and incredibly delicious. The tart crust was perfectly baked and the filling was creamy and flavorful. I couldn't get enough of it
Reuben Dyer
[email protected]This blueberry hazelnut frangipane tart was an absolute delight! The combination of sweet blueberries, nutty hazelnuts, and creamy frangipane filling was simply irresistible. The tart crust was perfectly crispy and flaky, and the filling was smooth a