Blueberry, Lemon & Lavender Frangipane Tart for #thecakeslicebakers
The lemon curd is just delicious - this recipe makes quite a bit so you'll have a lot of extra to enjoy! I didn't really notice the lavender flavor - it was just a subtle hint added to the sugar prior to creaming.
More than half of this tart disappeared in less than 24 hours in my house, so I can confirm that it was well received and everyone really enjoyed it! A little goes a long way - and it would be delicious with a cup of tea!
It is a new year and a new book - The New Way To Cake - and our choices for June 2020 were:
Coconut, Raspberry & Rose Roulade
Limoncello & Toasted Meringue Cake
Blueberry, Lemon & Lavender Frangipane
Blueberry, Lemon and Lavender Frangipane Tart
3/4 cup + 2 TBS sugar
3/4 cup lemon juice
2 tsp dried lemon zest (or 1 tsp lemon essence)
1/2 cup butter, softened and diced
1 tsp dried lavender
1 cup sugar
3/4 cup + 2 TBS softened butter
1/2 tsp dried lemon zest
2 cups almond flour
1/3 cup all-purpose flour
20-30 fresh blueberries
flaked almonds, for topping (optional)
confectioner's sugar, for dusting (optional)
- In a medium bowl, whisk the eggs. Whisk the sugar, lemon juice and lemon zest into the eggs.
- Pour mixture into a medium saucepan over medium-low heat and whisk regularly. Slowly add in pieces of the butter, incorporating slowly.
- Lemon curd is ready when it is smooth, silky, and coats the back of a spoon.
- Pour mixture into a bowl, cover, and refrigerate while you prepare the rest of the tart.
- Preheat the oven to 375 degrees.
- Place the dried lavender in a food processor and pulse a few times to begin breaking it up. Add the sugar in and pulse again a a few times (not too much, or you'll end up with powdered sugar).
- Pour the lavender sugar into the bowl of a stand mixer and add the 3/4 cup + 2 TBS softened butter, along with the 1/2 tsp lemon zest. Cream on high speed, scraping down the sides of the bowl as necessary, until mixture is light in color and creamy. Add in the eggs, one at a time, mixing well between additions until.
- Add in the almond flour and the all-purpose flour, blending on low speed, just until combined. Finish mixing everything together with a spatula.
- Spray a tart pan with nonstick baking spray. Gently spread about half of the frangipane batter into the bottom. Add about 3/4 cup of lemon curd into the center (you will have a fair amount leftover), and then gently top with remaining batter, smoothing as best you can to cover the curd and reach the edges.
- Arrange the blueberries on the top as desired with a sprinkling of sliced almonds (optional).
- Bake in the pre-heated oven 30-40 minutes, until well browned and only a slight wiggle in the center.
- Place on a cooling rack and allow to cool completely.
Recipe adapted from Benjamini Ebuehi "The New Way to Cake"
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