Blackberry Almond Tart

Blackberry Almond Tart

I love these tarts!  They are easy to put together, pretty foolproof, and super stunning. This works with any fruit from spring berries to summer and autumn stone fruits.

Yield: One 10" tart 

Tart Shell (Pate Sucre):

300 g Butter
190g Powdered Sugar
100g Eggs
1 vanilla bean, scraped 
550g AP Flour 
 

Procedure:

• Cream butter and sugar together.

• Add eggs and vanilla.

• Combine dry ingredients together and add.

• Mix until just combined. 

• Roll out to desired thickness

• Line tart pan with dough and trim off excess 

• Chill in freezer for 30 minutes 
   

Par Bake:

• Preheat the oven to 350°F and set an oven rack in the middle position.

• Bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.

Almond Frangipane Filling: 

95g blanched almond flour 
95g sugar 
125g butter, softened 
½ teaspoon almond extract
100g egg yolks 
50g cake flour, sifted 
1 cup blackberries + extra to garnish for serving 

Procedure: 

• Combine almond flour and sugar in a stand mixer with paddle attachment.  Allow to mix for 5 seconds. 

• Add butter and mix on low speed until incorporated.

• Add almond extract, then egg yolks, one at a time, with a mixer running on medium speed.

• Pulse in cake flour on low speed until mixture is smooth.

• Chill until needed. Let it come to room temperature when ready to use.

Assemble:

• Place dollops of the Frangipane Filling in the par baked tart shell. Gently spread filling to an even layer, using a small offset spatula or the back of a spoon.

• Sprinkle blackberries on top of the frangipane, then press them gently in.

• Bake the tarts at 350° F  35-40 minutes for large tarts until the Frangipane filling is set and a wooden skewer tests clean; the crust should be a golden brown.  If the crust begins to get too brown, you can loosely cover with foil to avoid overcooking the edges.