Blueberry Frangipane | Made With Frozen Fruit

I tested this recipe using both fresh and frozen blueberries and must say I prefer the colour of the blueberry frangipane when I used frozen fruit. They are also much cheaper than fresh for some reason so that is another reason to use them.

Blueberry Frangipane
Head straight on to the Recipe For Blueberry Frangipane

In the 11 plus years I have been blogging I have not spoken much about my mentor. He comes to mind on the oddest occasions. The most recent being when I read an article giving some guidance. One recommendation was to look around a room before you leave it, and take with you anything that does not belong. When I was training to be a waitress Tony taught us to pay attention to every table we walked past on our way to the kitchen. We were to pick up any empty items so when we got to the kitchen there was something in our hands. And the same going for when we left it. We had to take something out of the kitchen that was for the restaurant. It seems like such a small task but the habit was firmly instilled in me.

Blueberry Frangipane | Made With Frozen Fruit Click To Tweet

As soon as I come home I hang my keys up. This means they are where they are meant to be. And if I take them off the hook to use them, they go straight back on. When I bake or cook I take out what I need as I need it. And put it away as soon as I am done. That means my kitchen is always clean. And now, each time I leave a room I look around. What does not belong gets put where it does belong. This makes it easier for everyone to find something should they need it. And everything is a lot tidier. I had let things slip in the past year because we have had so many tables at our disposal. But now they are gone and things just cannot be left lying around.


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Blueberry Frangipane

The frangipane results in a moist cake that will keep for a few days
Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the pastry

  • 250 g flour, plus extra for dusting
  • 170 g salted butter, cubed, plus extra for greasing
  • 15 mls fructose
  • 1 egg, lightly beaten
  • 60 mls fridge water

for the frangipane

  • 115 g softened, salted butter
  • 100 g fructose
  • 2 eggs
  • 10 mls crème de cassis *
  • 130 g almond flour
  • 250 g frozen blueberries

Method

for the pastry

  • Place the flour and butter into a stand mixer bowl
  • Use the paddle beater to mix until breadcrumbs form, then stop the mixer
  • Add the fructose and egg and start the mixer on the slowest setting
  • Slowly pour in the water until a dough forms **
  • Turn the dough out onto a piece of cling film and gently shape into a ball
  • Flatten into a disc, wrap in the cling film and refrigerate for 30 minutes
  • Lightly dust your worktop and rolling pin with flour
  • Remove the dough from the cling film and place onto your worktop
  • Roll out into a 2mm thick rectangle, slightly bigger than your pie tin
  • Gently place the dough into a lightly greased rectangle pie tin
  • Press into the tin, leaving a slight overhang over the edges (you can trim the rest)
  • Place the tin into the fridge while you preheat the oven to 200° Celsius
  • Remove the tin from the fridge, dock the bottom of the pasty and blind bake for 20 minutes
  • Remove the baking beans and bake for a further 10 minutes
  • Remove from the oven and set aside to cool completely, then trim the pastry to neaten the edges

for the frangipane

  • Preheat the oven to 190° Celsius
  • Place the butter and fructose into a stand mixer bowl
  • Beat until light and fluffy then add the eggs, one at a time, scraping down the sides
  • Add the crème de cassis and mix in
  • Add the almond flour and gently stir using a spatula, to combine
  • Add the blueberries and gently fold in
  • Pour the batter into the pastry shell and flatten as best as you can with the spatula
  • Place into the oven and bake for 50 minutes
  • Remove from the oven and leave to cool in the tin
  • Once cooled, remove from the pie tin and serve

Notes

* or any suitably flavoured liqueur. ** you might not need to add all the water.
Inspiration published on Lavender and Lime April 9:

Are there any life lessons you learnt from a mentor? If so, please share them with us.


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