Dessert: France – Tarte aux mûres et frangipane aux amandes

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 1 hr

Total 3 hrs

Ingredients

- 1 1/4 cups (155 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/2 tsp (3 g) fine salt
- 1/2 cup (4 oz / 113 g) unsalted butter, cold and cubed
- 1 large egg yolk, approx. 0.6 oz (17 g)
- 2–3 tbsp (30–45 ml) ice water, as needed
- 1/2 cup (1 stick; 113 g) unsalted butter, softened (for frangipane)
- 1/2 cup (100 g) granulated sugar (for frangipane)
- 2 large eggs, approx. 3.5 oz (100 g) total (for frangipane)
- 1 1/4 cups (125 g) almond meal (ground almonds)
- 2 tbsp (16 g) all-purpose flour (for frangipane)
- 1 tsp (5 ml) almond extract
- 1/2 tsp (2.5 ml) vanilla extract
- Pinch of fine salt (for frangipane)
- 3 cups (15 oz / 425 g) fresh blackberries
- 2 tbsp (25 g) granulated sugar (to toss with blackberries)
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (1 g) lemon zest
- 1/4 cup (28 g) sliced almonds, toasted
- 2 tbsp (40 g) apricot jam, warmed and strained (for glaze)
- 1–2 tbsp (8–16 g) powdered sugar, for dusting (optional)

Instructions

1. Make the pâte sucrée: In a bowl or food processor, combine 1 1/4 cups (155 g) flour, 1/4 cup (30 g) powdered sugar and 1/2 tsp (3 g) salt. Cut in 1/2 cup (113 g) cold cubed butter until mixture resembles coarse crumbs. Add 1 large egg yolk (approx. 17 g) and 2 tablespoons (30 ml) ice water, pulsing/working just until the dough comes together; add the extra tablespoon (15 ml) only if needed. Form into a disk, wrap, and chill at least 1 hour.
2. Prepare oven and tart pan: Preheat oven to 375°F (190°C). Butter a 9-inch (23 cm) tart pan with removable bottom and keep chilled dough ready.
3. Roll and blind-bake crust: On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thick and line the tart pan, trimming edges. Prick the bottom with a fork, freeze 15 minutes. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes at 375°F (190°C), remove weights and parchment, then bake 5–7 more minutes until lightly golden. Reduce oven to 350°F (175°C).
4. Make the frangipane: While crust cools slightly, beat 1/2 cup (113 g) softened butter with 1/2 cup (100 g) granulated sugar until pale and creamy. Beat in 2 large eggs (approx. 100 g total) one at a time. Fold in 1 1/4 cups (125 g) almond meal, 2 tbsp (16 g) flour, 1 tsp (5 ml) almond extract, 1/2 tsp (2.5 ml) vanilla and a pinch of salt until smooth.
5. Prepare berries: In a bowl, gently toss 3 cups (15 oz / 425 g) blackberries with 2 tbsp (25 g) granulated sugar, 1 tbsp (8 g) cornstarch, 1 tbsp (15 ml) lemon juice and 1 tsp (1 g) lemon zest; set aside.
6. Fill the tart: Spread the frangipane evenly in the partially baked tart shell, smoothing the top. Arrange the sugared blackberries in a single layer (or a loose concentric pattern) on top of the frangipane, gently pressing berries into the filling.
7. Bake the filled tart: Bake at 350°F (175°C) for 25–30 minutes, until the frangipane is puffed and set in the center and the edges are golden. If the almonds or edges brown too quickly, tent with foil for the last 5–10 minutes.
8. Glaze and finish: Warm 2 tbsp (40 g) apricot jam and strain if needed; brush the berries and frangipane lightly to give a glossy finish. Sprinkle 1/4 cup (28 g) toasted sliced almonds over the tart.
9. Cool and serve: Cool the tart in the pan on a wire rack for at least 1 hour to let the frangipane set. Remove from pan, dust lightly with 1–2 tbsp (8–16 g) powdered sugar if desired, slice and serve at room temperature.