Blueberry Frangipane Tart

Serve up this blueberry frangipane tart for a decadent dessert to enjoy with a warm cup of tea or an after dinner dessert. This is a buttery and delicious frangipane tart that is filled with a creamy mousseline and blueberry compote.

I will walk you through how to make homemade blueberry compote to top your tart. Now, you can always change up the fruit. Strawberry, raspberry or even a mixed berry would be delicious.

What is frangipane made of?

Not sure what frangipane is? It is a creamy mixture that is made with butter, ground almonds, eggs, and sugar. This is used in the tart, which you can then generally top with a creamy filling, like either a mousseline or whipped ganache, as well as a fruit topping.

What is Mousseline?

Have you had mousseline? It is a delicious cream and custard-like texture that is perfect for piping and topping tarts, pies, and more. You will find it is airy in texture and is ultra creamy and not overly sweet, which provides a perfect balance to your pastries!

Ingredients Needed

• Sugar
• Butter
• Eggs
• Almond Flour
• All Purpose Flour
• Salt
• Flavor of Choice
• Milk
• Cornstarch
• Powdered Sugar
• Blueberries
• Lemon Juice

How to Make

Full steps are in the printable recipe card, this is a quick walk through on how to make this tart.

Step 1: Frangipane Recipe

Start by creaming the butter and sugar together using a paddle in a stand mixer. Whip until the mixture is nice and light.

Then add in the eggs, mix on slowly to incorporate.

Next add in the dry ingredients, followed by any flavoring of choice.

Step 2: Creme Patissiere

You will save half for the mousseline, so make sure to reserve some.

For this you will add milk and half the sugar into a saucepan. Then bring to a light boil.

Place egg yolks and the rest of sugar with cornstarch into a bowl. Whisk well until obtaining a ribbon consistency.

Then temper the two ingredients by slowly whisking themilk mixture into the egg mixture

Once fully mixed, pour back into the pan. Then bring to a boil on medium heat, stirring constantly.

Make sure the temperature does not exceed 180 degrees.

Strain the mixture and cover with plastic wrap and let it cool completely.

Step 3: Shortcrust Pastry (Pate Sucree)

Start by preheating the oven and then prepare your tart dishes.

Cut butter into 1 inch pieces, and add to a stand mixer with flour and sugar. Mix until the flour is almost combined. You want a sand-like texture.

Now add in the eggs and yolks slowly, mixing well. It is very important to not overmix.

Next form a disc, cover and let it rest in the fridge.

Step 4 Assembly of the Tart

You want to freeze the tart molds and then partially bake them. See my previous blog post on how to line tart rings/molds.

Once partially baked, you will fill with the frangipane and bake until the frangipane is done, which should be browned.

Then work on your blueberry compote and allow it to cool completely. Then pour the compote on top of the tart.

Then you will decorate with the mousseline, to create a fun look on top of the tart. I used a star tip to pipe around the edges of the tart shell, but you could create your own piping pattern, there are many possibilities!

How to Store Tarts

These tarts need to be stored in an airtight container in the refrigerator. You will find otherwise they will spoil. The tarts can be out on the counter for up to 2 hours. After that, you need to return to the fridge for a minimum of 30 minutes before trying to re-serve to ensure it keeps proper internal temperature.

FAQs

Related Recipes

• Cranberry Entremet
• Italian Macarons
• Lemon Blueberry Tart

Printable Recipe

Blueberry Frangipane Tart Recipe

Fred Csibi-Levin

Blueberry Frangipane Tart is a delicious frangipane tart that is filled with a creamy mousseline and blueberry compote.

Print Recipe Pin Recipe

Course Dessert

Cuisine French

Servings 4

Ingredients

  

Crème patissière + almond cream at 1:2 ratio.

• 115 g sugar
• 115 g butter soft
• 100 g eggs
• 115 g almond flour
• 30 g all-purpose flour
• ½ teaspoon salt
• Flavoring of interest

Crème Patissière: save half of the preparation for the mousseline

• 230 g milk
• 60 g sugar divided in 2
• 50 g egg yolks

Short crust pastry (pate sucree) recipe

• 340 g all-purpose flour
• 225 g butter cut into 1-inch pieces, cold
• 112 g powdered sugar
• 3.5 g Kosher salt
• 2 egg yolks lightly beaten
• ½ egg lightly beaten

Blueberry compote:

• 300 g fresh blueberries
• 60 g sugar
• Pinch of salt
• QS Lemon juice

Instructions

 

Crème patissière + almond cream

• Cream butter and sugar using the paddle attachment until light.
• Add eggs and mix just until incorporated.
• Add flours and salt, mix on slow until incorporated. 
• Add flavors of interest, if using
• Add the milk, and half the sugar to a saucepan. Bring to light boil.
• While the mixture is heating, place the egg yolks, the other half of sugar and cornstarch in a bowl, whisk until well combined and when it reaches a ribbon consistency.
• Temper the two mixtures: slowly add the heated milk to the eggs while whisking vigorously.
• Pour the mixture back into the saucepan.
• Bring to boil over medium heat, while constantly whisking. Do not exceed 180F. Boil approximately 1-2 min. It is important to whisk well to avoid having scrambled eggs
• Strain, cover with plastic and cool completely.

Short crust pastry

• Preheat oven to 350F
• Cut the butter into small uniform pieces (1 inch),
• In the bowl of a stand mixer fitted with a paddle, add flour, sugar, salt and cold butter. Mix butter into flour on low speed until almost incorporated, it should look like sand texture.
• Add eggs and egg yolks all at once but slowly.
• Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
• Form a disc, cover with plastic film, and let rest in the fridge.
• Roll onto desired tart pan, score the dough with a fork or a paring knife.
• Freeze the tart mold for about 15-30min.
• Place the frozen mold directly in the oven and partially bake at 350F for about 15min.
• Remove from the oven, let cool and fill ¾ with the frangipane.
• Place back in the oven and bake for another 15, until the frangipane is cooked, use a toothpick to check by poking the frangipane, the toothpick should be clean.

Blueberry compote:

• Wash and pat dry the blueberries.
• Add blueberries, sugar, salt and lemon juice to a saucepan, cook at low-low medium heat until very soft.
• Puree the mixture using an immersion (hand) blender.
• Taste and add more lemon juice and/or sugar to balance the flavors.

Mousseline:

• Whip the cream and prepare right before assembling the tart. Weight the crème patissiere that was put aside. Weight the same amount of cold heavy cream and place in the bowl of a mixer
• Whip at medium speed using a whisk attachment until medium peaks are reached.
• Fold the whipped cream into the crème patissiere in two additions.

Tart Assembly:

• Once the tart shell with frangipane is cool place a layer of the blueberry compote.
• Prepare the mousseline cream, place in a piping bag fitted with a St. Honore tip (Ateco). Other piping tips work as well if you would like to do your own piping designs.
• Pipe the mousseline.
• Keep in the fridge, until serving.

Notes

Optional: you could add some color to your tart by doing an egg wash. Simply separate egg yolks into a bowl, add a little bit of water to thin down, brush the cooled tart using a pastry brush and place back in the oven for another 5min, or until the color is achieved.

Mousseline: a mousseline is a preparation in which a custard/ cream is lightened by addition of an airy component, like whipped heavy cream at a 1:1 ratio.

Keyword blueberry frangipane tart, frangipane tart, tart