Blueberry Bakewell Tart

Ingredients

• 0.75 cup all-purpose flour (For the pastry crust)
• 0.5 cup whole-wheat flour (For the pastry crust)
• 0.25 cup granulated sugar (For the pastry crust)
• 0.5 cup unsalted butter (Cold and cut into pieces, for the pastry crust)
• 1 egg yolk (For the pastry crust)
• 1 tbsp water (Ice-cold; add only as needed to bring the dough together)
• 0.5 cup blueberry preserves (Spread over the cooled crust)
• 1 cup almond flour (For the frangipane)
• 0.5 cup unsalted butter (Softened, for the frangipane)
• 0.5 cup granulated sugar (For the frangipane)
• 2 tbsp all-purpose flour (For the frangipane)
• 2 large eggs (For the frangipane)
• 1 tsp vanilla extract (For the frangipane)
• 1 cup fresh blueberries (Fold into or scatter over the frangipane)

Steps

1. 1

   Make the pastry crust. In a food processor, combine the all-purpose flour, whole-wheat flour, and sugar. Pulse briefly to mix.

2. 2

   Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few small pieces of butter still visible.

3. 3

   Add the egg yolk and pulse. Add the ice water a little at a time, pulsing just until the dough begins to clump; do not overmix.

4. 4

   Turn the dough onto a work surface and press it together. Shape it into a disk, wrap, and refrigerate for about 30 minutes, until firm.

5. 5

   On a lightly floured surface, roll the chilled dough into a round large enough to line a 9-inch tart pan. Ease it into the pan without stretching, pressing it into the fluted sides. Trim the overhang and prick the base several times with a fork.

6. 6

   Chill the lined tart shell while the oven heats to 375°F (190°C).

7. 7

   Line the shell with parchment and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment and weights and continue baking until the crust is lightly golden and dry, about 8 to 10 minutes more.

8. 8

   Let the tart shell cool completely in the pan. Do not add the filling while the shell is warm, or the butter in the frangipane may soften and separate before baking.

9. 9

   Make the frangipane. Beat the softened butter and sugar until smooth and creamy. Beat in the eggs one at a time, then mix in the almond flour, all-purpose flour, and vanilla until evenly combined.

10. 10

    Spread the blueberry preserves evenly over the cooled crust, leaving the layer level from edge to edge.

11. 11

    Spread the frangipane over the preserves, then distribute the fresh blueberries across the surface, pressing them in lightly.

12. 12

    Bake at 375°F (190°C) until the frangipane is puffed, golden brown, and set in the center, about 25 to 30 minutes. A skewer inserted into the frangipane should come out with moist crumbs rather than wet batter.

13. 13

    Cool the tart completely in the pan. Serve at room temperature, where the filling will have its best chewy, soft texture.

Notes

The supplied page excerpt did not include the member-only ingredient list or method, so the quantities and detailed procedure are reconstructed estimates rather than a faithful transcription. The tart can be made one day ahead. Wrapped in plastic, leftovers keep for up to five days at room temperature. It travels well. The source specifically cautions that the tart shell must be fully cooled before filling.

Nutrition per serving

• dessert
• tart
• baked
• British
• summer
• vegetarian