Blueberry Almond Frangipane Tart with Lemon Glaze

Why You’ll Love This Recipe

• Buttery shortcrust stays crisp under a plush almond frangipane.
• Juicy blueberries and bright lemon glaze keep every bite balanced.
• Great make-ahead dessert that slices cleanly for gatherings.
• Simple techniques with bakery-level results.

Grocery List

• Produce: 1 lemon, 2 cups (300 g) fresh blueberries
• Dairy: Unsalted butter (2 sticks/226 g), 3 large eggs (you’ll use 2 whole + 1 yolk)
• Pantry: All-purpose flour, almond flour, granulated sugar, confectioners’ sugar, cornstarch, fine salt, vanilla extract, almond extract, sliced almonds

Full Ingredients

Buttery Shortcrust

• All-purpose flour: 1 1/4 cups (150 g)
• Confectioners’ sugar: 1/3 cup (40 g)
• Fine sea salt: 1/4 tsp
• Unsalted butter, cold and cubed: 1/2 cup (113 g)
• Large egg yolk: 1
• Vanilla extract: 1/2 tsp
• Ice water: 1–2 tbsp (15–30 ml), as needed

Blueberry Layer

• Fresh blueberries: 2 cups (300 g)
• Granulated sugar: 1 tbsp (12 g)
• Cornstarch: 2 tsp (5 g)
• Lemon zest: 1 tsp (from about half a lemon)
• Pinch of fine salt

Almond Frangipane

• Unsalted butter, softened: 1/2 cup (113 g)
• Granulated sugar: 1/2 cup (100 g)
• Almond flour (finely ground): 1 cup (100 g)
• Large eggs, room temperature: 2
• Vanilla extract: 1 tsp
• Almond extract: 1/2 tsp
• Fine sea salt: pinch (about 1/8 tsp)

Lemon Glaze & Finish

• Confectioners’ sugar: 3/4 cup (90 g)
• Fresh lemon juice: 2–3 tbsp (30–45 ml), to thin
• Lemon zest: 1/2 tsp
• Sliced almonds, lightly toasted: 1/3 cup (30 g)

Step-by-Step Instructions

Step 1: Make the shortcrust dough

In a bowl, whisk flour, confectioners’ sugar, and salt. Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter. Stir in the egg yolk and vanilla. Drizzle in 1 tbsp ice water and mix with a fork until the dough starts to clump; add up to 1 tbsp more water if needed. Press into a disk, wrap, and chill 30 minutes to relax the gluten.

Step 2: Roll and line the pan

On a lightly floured surface, roll the dough to an 11-inch (28 cm) circle about 1/8 inch (3 mm) thick. Lift into a 9-inch (23 cm) fluted tart pan with a removable bottom, gently pressing into corners. Trim excess by rolling a pin over the rim. Prick the base all over with a fork. Freeze 15 minutes to firm up.

Step 3: Blind-bake the crust

Heat the oven to 375°F (190°C). Line the frozen shell with crumpled parchment and fill with pie weights or dried beans. Bake 15 minutes. Carefully remove the weights and parchment and bake 8–10 minutes more until the edges are lightly golden and the base looks dry. Set on a rack to cool 10 minutes. Reduce oven temperature to 350°F (175°C).

Step 4: Make the frangipane

In a mixing bowl, beat the softened butter and granulated sugar with a hand mixer for 2–3 minutes until pale and fluffy. Beat in the eggs one at a time, scraping the bowl. Add almond flour, vanilla, almond extract, and a pinch of salt; mix just until smooth. Do not overmix once the almond flour goes in.

Step 5: Prep the blueberries

In a small bowl, toss blueberries with 1 tbsp sugar, 2 tsp cornstarch, 1 tsp lemon zest, and a pinch of salt until evenly coated. The cornstarch helps thicken their juices so the tart stays crisp.

Step 6: Fill and bake

Spread the frangipane into the warm crust in an even layer. Scatter the blueberries over the top, pressing a few lightly into the almond cream. Bake at 350°F (175°C) for 35–40 minutes, rotating halfway, until the frangipane is puffed, golden, and set in the center (a toothpick inserted into the frangipane, avoiding berries, comes out clean). If the crust edges brown too quickly, tent with strips of foil.

Step 7: Cool and glaze

Cool the tart on a rack for at least 30 minutes. Whisk confectioners’ sugar with 2 tbsp lemon juice and 1/2 tsp zest to a thick but pourable glaze (ribbon consistency). Add up to 1 tbsp more juice if needed. Drizzle over the cooled tart in zigzags or thin lines.

Step 8: Finish and serve

Sprinkle with toasted sliced almonds while the glaze is still tacky so they adhere. Release the tart from the pan. Slice with a sharp knife, wiping between cuts for clean edges. Serve slightly warm or at room temperature.

Pro Tips

• For a crisper shell, let the blind-baked crust cool 5 minutes, then brush with a thin film of egg white and return to the oven for 2 minutes before filling.
• Keep everything cold when working the dough; a quick 10-minute chill in the freezer after lining the pan helps prevent shrinkage.
• Measure by weight for best results, especially flour and almond flour.
• Don’t bury all the berries; leaving many on top makes a prettier tart and prevents excess moisture in the frangipane.
• Glaze only once the tart is warm—not hot—so it sets glossy rather than melting in.

Variations

• Pear–Almond: Top the frangipane with thinly sliced ripe pears (no cornstarch needed). Brush pears with a little warmed apricot jam after baking.
• Raspberry–Pistachio: Swap half the almond flour with finely ground pistachios; use raspberries in place of blueberries.
• Lemon–Thyme: Infuse the glaze with 1/2 tsp finely chopped fresh thyme leaves for a herbal twist.

Storage & Make-Ahead

The tart keeps covered at room temperature for 1 day or refrigerated up to 3 days. For best texture, serve at room temperature. Re-crisp a chilled slice at 300°F (150°C) for 8–10 minutes. The dough can be made up to 3 days ahead (refrigerated) or 2 months ahead (frozen). The blind-baked shell keeps, tightly wrapped, for 24 hours at room temperature. The baked tart (without glaze) can be frozen up to 1 month; thaw and glaze before serving.

Nutrition (per serving)

Approximate per slice (1/10 of tart): 420 calories; 29 g fat; 37 g carbohydrates; 6 g protein; 2 g fiber; 150 mg sodium. Values are estimates.