Ingredients

Method

For the pastry:
• 120 g stoneground flour
• a pinch salt
• 90 g cold butter
• 2 T cold water
For the filling:
• 85 g salted butter, softened (unsalted is fine, but we prefer to use salted)
• 100 g caster sugar
• 150 g almond flour (finely ground almonds also works)
• 2 t flour
• 1 t cornflour
• 1 free-range egg, at room temperature
• 1 free-range egg white, at room temperature
• 1 t almond extract
• a pinch salt
• 180 g blueberries (or seasonal fruit of your choice)
• cream or vanilla ice cream, for serving

Method

Ingredients

1. To make the pastry, sift the flour and salt together. Grate the cold butter directly into the flour. Lightly rub together with your fingertips.

2. Make a well in the centre and add the water, then work the water into the flour using a spatula until you have a rough heap of buttery lumps. Using your hands, quickly combine the pastry. Once combined, roll into a sausage shape and dust with flour. Cover with clingfilm and chill for a minimum of 30 minutes.

3. When the pastry is chilled and firm to the touch, grease a 30 cm fluted tart dish. Cut the pastry into thin discs and line the dish. Press together until you’ve covered the bottom of the dish. Remember to work up the edges to create a tart with a substantial lip to keep the filling in place. Chill for a further 30 minutes.

4. Preheat the oven to 200°C. Line the prepared pastry with foil, shiny side down, and fill with dried beans or rice and spread evenly. Bake for 15 minutes, then remove the foil and beans (save for future use) and bake for a further 5 minutes. Reduce the oven’s temperature to 180°C.

5. To make the filling, beat together the butter and caster sugar until pale and fluffy. Add the almond flour and blend, then add the flour and cornflour, followed by the egg and egg white. Finally, add the almond extract and salt and mix until combined.

6. Spread the frangipane over the tart base. It should come up to just below the edge. Decorate with the blueberries and bake until the crust and frangipane are golden and set, 45–50 minutes. Cool on wire rack and serve with cream or vanilla ice cream.

Cook's note: This tart can be made a day or two in advance. It can also be frozen in the tart dish once baked. Simply wrap the cooled tart tightly in clingfilm and freeze for up to a month. Defrost by placing the frozen tart directly into the oven at 130°C for 30 minutes. Make sure the oven is hot enough only to defrost the frozen tart, not to add too much colour.

Find more Christmas recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly