Behold, a dessert to satisfy all those blueberry lovers in your life! Simple, rustic, stylish, and studded with blueberries, these frangipane tarts are perfect for breakfast. But using blueberries in these versatile tarts is just one of the many variations that we churn out of the oven. Try using strawberries, raspberries, or even apples and pears, for an autumn touch. It can be difficult to decide what fruit to use, but rest assured that whichever you choose, these tarts will be a favorite on your baking list.

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For the Crust

  • 2 cups (250g) flour
  • ¾ cup (1 ½ sticks / 170g) cold unsalted butter, cut into ½-inch (12-mm) pieces
  • ½ teaspoon kosher or sea salt
  • 1 tablespoon sugar
  • 1 egg
  • ¼ cup (60ml) cold water

For the Filling

  • ½ cup (1 stick / 113g) unsalted butter at room temperature
  • ½ cup (100g) sugar
  • 2 cups (200g) ground almonds
  • Pinch of kosher or sea salt
  • 2 tablespoons orange liqueur (such as Grand Marnier)
  • 2 eggs
  • 1 ½ cups (250g) blueberries
  • Confectioners’ sugar, for dusting



  1. Preheat the oven to 375°F (190°C). Set aside six 4- or 4 ¾-inch (10- or 12-cm) tartlet pans.
  2. Make the crust: In a medium bowl, using your fingertips, pinch together the flour, butter, salt, and sugar until most of the big chunks of butter are flattened or broken up.
  3. In a bowl, whisk the egg with the cold water until combined. Mix the egg into the flour mixture until the flour binds together and forms a rough ball (gently knead the ball to incorporate the last of the flour).
  4. Divide the ball into six equal pieces (about 3 ounces / 90 g each). Roll each piece into a ball, then flatten each slightly into a disk. Place the disks in the freezer for 5 minutes.
  5. On a lightly floured surface, roll the disks out to 6 inches (15cm) in diameter. Fit them into the tartlet pans, pressing the dough into the sides. Press off the excess dough around the tops of the pans. Dock the bottoms of the tartlets, making small indentations with the tips of your fingers. Set aside in the fridge until the filling is made.
  6. Make the filling: In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Beat in the sugar. Reduce the mixer speed to low and beat in the ground almonds, salt, and orange liqueur. Add the eggs one at a time, and beat until fully incorporated.
  7. Divide the almond mixture evenly among the tartlet crusts, filling them three-quarters full. Divide the blueberries among the tarts, slightly pressing some of the berries deeper into the batter.
  8. Bake for 30 minutes, or until the crust is golden around the edges. Allow to cool. Remove the tarts from the pans, dust with confectioners’ sugar, and serve.