Continuing with the fixation for blueberries, and tarts, Blueberry Frangipane tartlets are a treat combining both. Buttery, crumbly and light pastry crust encasing yummylicious almond frangipane studded with blueberries, these cuties are perfect evening tea material and breakfast material alike. oh, did i mention, brilliant midnight snack material too. ok, i'll stop, these babies are yum for pretty much any time of the day :)
The frangipane is an almond flavored filling for tarts and cakes that is very easy to put together. The star ingredients here are the chosen fruit and the gentle almond flavor and it takes pride in being versatile. i look forward to making variations with other nuts and fruits.
-Twenty minutes into the above mentioned time, preheat the oven to 180 C.
Pulse together the almond meal, sugar, flour and salt. Add the butter, egg and vanilla extract and combine till it becomes a smooth paste.
Once the tartlets have cooled after the blind baking, add the frangipane filling. Place the blueberries over the filling and pop back into the oven and bake for 25 minutes, or till the tops are golden and when you insert a toothpick, it comes relatively clean with very few crumbs. Place on rack to cool and dust the castor sugar over the tartlets. Store any remnants in the refrigerator.