Frangipane Tart with Blueberries and Red Currants

Name: Frangipane Tart with Blueberries and Red Currants
Yield: Serves 6
Ingredients: 1½ tablespoons Amaretto liqueur; 2 cups fresh blueberries; 1 cup fresh red currants; ½ cup red currant jelly; sweetened lightly whipped cream for serving; mint sprigs for garnish; tapioca flour for dusting; 1 recipe Pâte Sucrée (see recipe for sweet short pastry dough); ¼ cup sugar; 3 large egg yolks; 3 tablespoons plus 1 teaspoon cornstarch; 2 tablespoons unsalted butter; ¼ cup almond meal; 1 cup whole milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

1 recipe Pâte Sucrée (see recipe for sweet short pastry dough)
tapioca flour for dusting

Dessert
Pastry
Vegetarian
Gluten-free

Method

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