Blueberry Frangipane Tart

by David L, from VIC*

 

Sour Cream Pastry

1. The butter and flour in a food processor and pulse until the mixture resembles bread crumbs
2. Add about ⅔ of the sour cream and pulse until just combined
3. Pinch the dough with your fingertips, it should holds together when ready, if not add a little more sour cream and pulse again
4. The dough out onto a floured bench and gather together, pressing lightly until smooth, then flatten and shape into a 12cm round disc
5. Wrap the pastry in cling wrap and refrigerate for at least 20 minutes before rolling out and baking
6. Preheat the oven to 175°C and line a 33cm × 12cm rectangular tart tin
7. Roll the pastry out on a lightly floured bench into a rectangular shape about 3mm thick, large enough to cover the prepared tart tin
8. Carefully roll the pastry up on a rolling pin and roll out over the tart tin, then lift and press into the base and sides, trimming the edges. Transfer to the fridge for at least 20 minutes to chill
9. Bake the pastry by lining with baking paper and pie weights, then bake for 10 minutes
10. Remove the paper and weights and bake for a further 10 minutes until cooked through, then set aside to cool

    Filling

11. Brown the slivered almonds in a dry frying pan over a medium-low heat and toast, stirring occasionally until golden and fragrant
12. Beat the butter and Natvia in a bowl until pale and creamy, then add the egg and mix to combine fore 1 minute
13. Mix in the brandy and lemon zest, then the almond meal and flour, mixing until just combined
14. Pour the almond mixture into the pastry case, taking care not to tear the delicate pastry
15. Top with the blueberries and scatter with the toasted slivered almonds
16. Bake for 40 minutes until golden brown, then leave to cool in the tin before lifting out and serving at room temperature

* This is a user submitted recipe. If you love it, please rate it and share your appreciation in the comment box below. Constructive feedback is also always welcome.