I came up with this recipe for Blueberry Frangipane Tarts because I adore bakewell tart, if you’ve not tried the real thing from Bakewell in the peak district then you’ve missed out my friend. Of course in recent years, due to my egg and dairy intolerances, I’ve not been able to eat one of my all-time favourites (my first love is the humble Pumpkin Pie).
I created havoc recipe developing in my kitchen recently and I’m pleased to say that I’ve cracked it. As always I use Vicki Montagues shortcrust pastry recipe, I hold my hands up, she’s the master of pastry (never been my strong point) and quite frankly I don’t see the point in using any other recipe, you can see her original recipe for gluten free shortcrust pastry here.
This recipe makes 12 Blueberry Frangipane Tarts and although I’ve not done it yet, it would make a large tart if you wished, may I recommend a lattice across the top if you have any leftover pastry…little miss bossy boots, can’t help myself!
- 200 g plain flour I use free from fairy flour
- 50 g margarine
- 50 g lard/trex
- 50 g caster sugar
- 1 egg flaxseed egg: 1tbsp flaxseed and 3tbsp water
- 100 g blueberries
- 60 g dairy free spread
- 60 g caster sugar
- 60 g self raising flour I use fairy flour
- 1 egg as above for flaxseed version
- 30 ml milk alternative I used almond milk
- 1 tsp almond extract
- Measure the flour and both fats into a bowl, using a pastry handle or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar.
- Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
- Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
- You have to knead the dough for a while to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes
- Make your flaxseed egg (if baking the egg free version) and set aside.
- Add the spread and sugar to a bowl and beat until light in colour.
- Add a spoon of the flour and combine then add the ‘egg’ once again beat well to combine.
- Add the rest of the flour and enough milk until you get a smooth dropping consistency.
- Finally add the almond extract
- To build the tarts simply roll the pastry (knead for a minute first to prevent cracks) cut 10cm circles and line your tart tin.
- Divide the blueberries between the 12 tarts
- Spoon your frangipane batter over each tart, don’t worry if you’ve not completely covered the blueberries.
- Pop into the oven on 200°C/180°C fan for 10-12 minutes.
- Once gently browned, and the sponge is springy to the touch, remove and cool.
- To finish dust lightly with icing sugar and enjoy!
As mentioned above I use Free From Fairy’s flour and recipe for pastry, again the link for that is here.
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And one last thing! I’ve linked my Blueberry Frangipane Tarts with these other awesome bloggers pages, go check them out
Cook Blog Share | That Friday Linky | Blog Crush | Cook Once Eat Twice
Baking Crumbs | Tickle My Tastebuds Tuesday | Fiesta Friday
disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
My Blueberry Frangipane Tarts feature as Bake of the Week over on Casa Costello
They look delicious Rebecca! Little pastry parcels of deliciousness. That filling… I love frangipane and I think that pairing it with blueberries is a super tasty idea! Thank you for sharing your tarts with #BakingCrumbs :) x
Thank you Jo, they really are scrummy and thank you for hosting #BakingCrumbs x
They look amazing!! So so good, I LOVE blueberry in anything and no egg I can eat them too! Whoop!! Thanks for sharing hun #CookBlogShare
I know right! I love it when I actually find a recipe I can eat too and not just Bethany!!
These Blueberry Beauties look fantastic! How very clever and delicious. I love the idea of the blueberry flavour instead of the traditional jam. They look very chic! Thank you so much for sharing with us at #BakingCrumbs
Thank you Jenny, they are a bit posh aren’t they :-)
Oh, those blueberry tarts look so scrumptious! #BlogCrush
Aww thank you Carmela, they certainly go down well with our family x
These little blueberry tarts sound fantastic and so so tasty! I love Bakewell tart and this is such a good way to adapt it a little. Thanks for sharing with #CookOnceEatTwice!
Thank you Corina, they’re delicious and certainly fill the void in my life that is Bakewell tart (being egg and dairy free)
I love blueberries and these little tarts look so delicious. I don’t know if I could stop myself eating the whole lot!
That is a challenge Cat, I won’t lie!!
I love anything in small portions – easy to eat, less mess. These cute tarts are perfect for every party like this week’s Fiesta Friday party. Thank you for sharing.
Uhuh Jhuls, my sister and I call it picky food, because you can pick it up and eat it in one go!
Oh yes please – these look incredible, I would LOVE to try one of these.
Haha, thank you Mandy, something we can both enjoy :-)
These look delicious Rebecca! I’m recently gluten-free so I’ll definitely be trying this out! Happy Fiesta Friday!
Oh I’m thrilled you’ve seen the recipe then if you’re now gluten free, hopefully this will rid any doubts that yummy GF bakes are not possible to make for yourself.
Oooh – I love the idea of pairing frangipane with blueberries. And these little tarts are so cute!! Eb x
Thank you Eb, trouble is, it’s 9pm and I fancy some right now :-)
Oh these sound delicious! I also love bakewell tarts I can imagine these being a delicious alternative! #blogcrush
Thank you Lucy :-)
I love bakewell tart too, and i am loving the twist of using blueberries in these little beauties!
These look so good and I would never have though to combine blueberries with a frangipani casing , but of course why not? I am sure it all works so well together in terms of flavours and textures. Your pastry looks really good too.
thank you for sharing with #Bakeoftheweek x