Frangipane Tart with Blueberries and Red Currants


Preparation info

  • Serves


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

The presentation of a fresh fruit tart is always breathtaking, and this one has the added bonus of fabulous taste. The sweet and sour bursts of fruit exploding between your teeth, the delicacy of the frangipane, and the flakiness of the crust culminate in a magnificent tart that is sure to garner an abundance of compliments.



    Position an oven rack in the center of the oven. Preheat the oven to 400°F. Remove the dough from the refrigerator and remove the plastic wrap at least 15 minutes before rolling out the dough.

    On a work surface dusted with tapioca flour, roll out the dough to a 6-by-16-inch rectangle. Fit the dough into a 4-by-14-inch tart pan with a removable bottom and press the dough into the corners and sides of the pan. Run a rolling pin over the top of the pan to trim the dough. Roll the extra dough into a long rope the width of a pencil and nestle it into the crease of the pan for additional support. Smooth with your fingers and a few drops of water. Dock the bottom of the crust with a fork.

    Bake for 12 minutes, or until the edges just begin to take on color. Remove from the oven and let cool completely in the pan on a wire rack.

    For the filling: In a medium bowl, combine the egg yolks, sugar, and cornstarch. Using an electric mixer fitted with the whisk attachment, beat the egg yolk mixture on high speed until thickened enough that a slowly dissolving ribbon forms on the surface when the beaters are lifted.

    In a small, heavy saucepan, heat the milk over medium-low heat until bubbles form around the edges of the pan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the pan and cook over medium-low heat, whisking constantly, until the whisk leaves lines in the custard. Remove from the heat and whisk in the almond meal, butter, and Amaretto until smooth. If not using immediately, cover by pressing plastic wrap directly onto the surface of the frangipane. To store, let cool, then refrigerate for up to 12 hours.

    Fill the crust with the frangipane and smooth the top with an offset spatula.

    Top the frangipane first with the blueberries and then with the currants. In a small saucepan, heat the jelly over low heat until runny. Using a pastry brush, gently brush the fruit with the warm currant jelly, giving the fruit a glistening touch.

    Cut into squares and serve topped with whipped cream and garnished with mint sprigs.