I love all things almond. Amaretti. Check. Marzipan and almond paste. Check and check. Swensen's toasted almond ice cream. Enthusiastic check. Of course it came as no surprise that I love these frangipane tarts. This frangipane is basically equal parts almonds, sugar and butter held together with eggs. This easy to make almond-y goodness bakes up a bit "cakey" and pairs really well with slightly acidic, juicy fruit like blueberries. I baked my tarts in miniature tart forms but I can't remember how long I baked them in the oven. So I've included the recipe for a 9-inch tart. It's not quite as cute but definitely just as delicious.
(makes one 9-inch tart)
2 cups (200g) sliced almonds
1 cup (200g) granulated sugar
3/4 cup + 2 tbsp unsalted butter (200g), softened at room temp.
pinch of salt
2 large eggs
2 tbsp whole milk
1 unbaked 9-inch tart shell (I used this tart dough recipe)
1 1/2 cup blueberries
Make the frangipane cream:
In the bowl of a food processor, combine almonds and 1/4 cup sugar. Process until almonds are finely ground. Set aside.
In the bowl of a stand mixer, cream butter and remaining 3/4 cup sugar. Mix in the almond-sugar mixture and salt. Add eggs, one at a time, mixing well after each addition. Add milk and mix until light and creamy.
Assemble and bake the tart:
Preheat oven to 375F. Fill your unbaked tart shell with the frangipane cream. Arrange your blueberries on top of the cream. Bake tart until the crust is golden brown and the filling is set, about 70-75 minutes. Your filling should feel firm and slightly springy to the touch.