Blueberry-Apricot Frangipane Tart
Crostata di Mirtilli ed Albiccoche al Frangipane

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Blueberry-Apricot Frangipane Tart
Crostata di Mirtilli ed Albiccoche al Frangipane
cookbook: Lidia's Italian Table
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serves: makes one 10-inch tart; 8 servings

Frangipane is a batter made of almond flour that, when baked, takes on a cake-like texture.


For the shell:
1½ cups all-purpose flour
¼ cups granulated sugar
½ teaspoon baking powder
pinch salt
½ cup unsalted butter, cut into cherry size pieces and chilled
Zest of 1 lemon, grated
1 large egg yolk

For the filling:
½ cup unsalted butter, softened
⅓ cup sugar
2 large eggs
1 cup almonds, blanched, finely ground
1 teaspoon vanilla extract
½ cup apricot glaze
1 pound ripe apricots, halved and pitted
1 cup fresh blueblerries


Sift the flour, sugar, baking powder and salt together into a bowl. Add the butter, egg yolk, and lemon zest and work the ingredients together with your fingers until the butter resembles cornflakes and is distributed evenly throughout the flour mixture. Sprinkle 3 tablespoons ice water over the mixture and toss lightly just until the dough holds together when lightly pressed. If necessary, add a little more ice water. Wrap the dough in plastic wrap and let rest in the refrigerator for 1 hour.

Butter a 10 inch tart pan with a removable bottom. Roll out the dough to a 12-inch circle of even thickness. Center the dough over the tart pan, fit the dough well into the edges with your fingers, and trim off excess overhanging dough. Prick the bottom of the tart shell with a fork, and set on a baking sheet in the freezer for 10 minutes.

Meanwhile, preheat the oven to 350 degrees.

Make the filling. With an electric mixer at medium speed, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the ground almonds or almond flour and vanilla mix until a smooth batter forms.

Brush the tart shell with 1/4 cup of apricot glaze, then spread the blueberries over the bottom. Pour the almond mixture over the blueberries and, with a spatula, spread it evenly. Arrange the apricot halves over the almond mixture, cut side down. Bake until the almond mixture and the edges of the tart shell are golden brown, about 40 minutes.

Let the tart cool for 30 minutes, then brush with the remaining 1/4 cup warm apricot glaze.

Note: Apricot glaze is available at some specialty food stores. To make your own, warm apricot jam in a small saucepan over low hear. If the jam is very chunky, add a tablespoon or two of water and strain before using.

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