This tart was inspired by Neven Maguire's Apple and Almond Tart.
344g Packet of ready rolled shortcrust pastry or All in one Shortcrust pastry
100g Butter or margarine (I used Stork from the tub)
100g Icing sugar, sifted
25g Plain flour
100g Ground almonds
2 Eggs, lightly beaten
1 tsp Vanilla essence
200g Fresh or frozen blueberries
Icing Sugar for dusting
Preheat oven to 190C (375F), Gas mark 5. Roll out the pastry on a lightly floured surface (I roll my pastry until it is almost see through) and line a 23cm (9in) loose-bottomed flan tin. Use a small ball of pastry to push the pastry right into the corners. For a more professional look, use the handle of a wooded spoon to push the pastry into the fluted edge of the tin. Trim and chill for 15 minutes to allow the pastry to rest.
Meanwhile to make filling, place the butter or margarine and the icing sugar in a large bowl and beat until light and fluffy, using an electric hand beater.
Beat in the flour and almonds and then gradually beat in the eggs and vanilla. Continue to beat for 5 minutes until light and fluffy. Spread the frangipane filling in the pastry case and level out.
Lightly sprinkle the blueberries over the filling. Don't push them into the filling as they will sink while cooking (it will taste great either way)
Bake the tart for 25-30 minutes or until the pastry is cooked through. The top should be firm in the centre and golden brown. Cool slightly in the tin on a wire rack, dust with icing sugar.
I like to serve this with pouring cream while it is still warm or with warm custard if it is served cold.
Pick Your Own: How to Freeze Berries (with step by step photos)
Diet.ie: Health Benefits of Blueberries