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Blueberry Frangipane
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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.