Blackberry Frangipane Tarts
Makes 8
Ingredients
For Dough
- 2 sticks unsalted butter, cubed & chilled
- ¾ cup powdered sugar
- ⅓ tsp salt
- 1½ cups pastry flour
- 1 egg
- ⅓ tsp vanilla paste or extract
- pastry flour for dusting work surface
For Blackberry Compote
- 6 pints blackberries
- 1 cup sugar
- ¼ cup orange juice
- zest of 2 oranges
- 1 tbsp ground lavender
For Frangipane
- 1 stick unsalted butter, room temperature
- ½ cup sugar
- ¾ cup almond paste
- 2 eggs
- ¾ cup all-purpose flour
To Bake
- 1 pint blackberries
- ¼ cup sliced almonds
Equipment
- nonstick cooking spray
- 8 removable-bottomed tart shells (3" - 4" each)
- biscuit cutter (slightly larger than tart shells)
- piping bag
How-to
Make Dough
- Using the paddle attachment, cream butter and sugar together until pale in color
- Add egg and beat well
- Add flour, salt and vanilla. Mix until combined
- Form into a ball, cover with plastic wrap and refrigerate 2 hours
Make Blackberry Compote
- Meanwhile, combine blackberries with sugar, lavender, orange zest and orange juice in a sauce pot. Cook over medium heat, stirring occasionally until the blackberries have just softened, 7-8 minutes
- Remove from heat and cool one hour
Roll Dough
- Preheat oven to 350º
- Coat work surface with all-purpose flour and roll out dough to ¼" thickness
- With a round cookie cutter (slightly larger than the size of the tart shell), cut out eight rounds of dough
- Coat 8 tart shells (3" - 4" each) with nonstick cooking spray. Press dough into shells, removing and discarding excess dough from the edges
- Add 1 tbsp blackberry compote in the bottom of each tart shell. Set aside
Make Frangipane & Assemble
- Cream almond paste, butter and sugar on medium speed with the paddle attachment, about 10 minutes or until light and fluffy
- Add eggs slowly and mix until incorporated, scraping down the bowl once
- Reduce mixer speed to low and add flour. Mix to combine, scraping down the bowl once
- Transfer to a piping bag. Pipe a layer of frangipane to cover (being careful not to disturb the compote)
- Top wth 4-5 fresh blackberries per tart and a sprinkling of sliced almonds
- Bake 30-40 minutes, then remove from oven and cool to room temperature
- Tarts should pop right out of shells. Serve at room temperature, or re-warm to serve and top with ice cream (if desired)