Blackberry frangipane tart
Levi Frew, pastry chef at Two Bridges Hotel on Dartmoor, shares his blackberry frangipane tart recipe
Put hedgerow blackberries to delicious use with this frangipane tart from Levi Frew, pastry chef at Two Bridges Hotel on Dartmoor
www.twobridges.co.uk
Serves 10
Oven temp 175°C / gas 4
For the jam:
- Blackberries 400g
- Jam sugar 150g
- Water 3 tbsp
For the frangipane tart:
- Shortcrust tart case 25cm
- Butter 225g
- Sugar 225g
- Eggs 4
- Flour 30g
- Ground almonds 225g
- Pistachio puree 2 tbsp
- Almond essence 1 tsp
- Flaked almonds 74g
- To make the jam: place all of the jam ingredients in a heavy based saucepan and reduce on a medium heat for 25 minutes stirring frequently. Leave to cool.
- To make the frangipane tart: blind bake a 25cm tart case and pre-heat the oven to 175°C / gas 4.
- Beat the sugar and butter together until light and fluffy. Next beat in the eggs, one at a time, ensuring each one is fully combined before adding the next.
- Add the pistachio puree, then fold in the flour, ground almonds and the almond essence. Once combined, scoop the mixture into a piping bag.
- Spread the cool jam onto the base of the tart case, then pipe the frangipane mix on top and smooth to the edges with a palette knife.
- Top with flaked almonds or piped Italian meringue and cook for 35 minutes. Serve with good quality custard or blackberry sorbet.
You will need
For the jam:
- Blackberries 400g
- Jam sugar 150g
- Water 3 tbsp
For the frangipane tart:
- Shortcrust tart case 25cm
- Butter 225g
- Sugar 225g
- Eggs 4
- Flour 30g
- Ground almonds 225g
- Pistachio puree 2 tbsp
- Almond essence 1 tsp
- Flaked almonds 74g
Method
- To make the jam: place all of the jam ingredients in a heavy based saucepan and reduce on a medium heat for 25 minutes stirring frequently. Leave to cool.
- To make the frangipane tart: blind bake a 25cm tart case and pre-heat the oven to 175°C / gas 4.
- Beat the sugar and butter together until light and fluffy. Next beat in the eggs, one at a time, ensuring each one is fully combined before adding the next.
- Add the pistachio puree, then fold in the flour, ground almonds and the almond essence. Once combined, scoop the mixture into a piping bag.
- Spread the cool jam onto the base of the tart case, then pipe the frangipane mix on top and smooth to the edges with a palette knife.
- Top with flaked almonds or piped Italian meringue and cook for 35 minutes. Serve with good quality custard or blackberry sorbet.
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