A delicious dessert for mother’s day
I’m never quite ready for mother’s day in England, because in France it’s on a completely different date, it actually takes place the last weekend of May. So although I have been in the UK for a long time, the French date is still in my head for some odd reason. So if you’re looking for a delicious dessert for mother’s day. Here is one for you to try: Blueberry frangipane
An 8″ loose tin
One roll of sweet shortcrust
One punnet of blueberries (you can use frozen ones)
120g of ground almonds
120g of unsalted butter (soft)
120g of sugar
Flaked almonds (About a tbsp)
Icing sugar for the finishing touch
Pre-heat your oven to 160°C fan or 170°C static.
Althought the pastry comes out already rolled, may I suggest you roll it again as thinly as you can, 2 to 3 mm thick.
Place your rolled pastry in the tin and prick the bottom with a fork. Place your tin in the freezer.
Now, prepare the frangipane by mixing the eggs, the sugar, the ground almonds and the butter together until you get a smooth mixture. Take your pastry out of the freezer and poor this mixture on top of it. At this point you are probably saying to yourself, why is she not blind baking the pastry first? To be honest, if I can take shortcuts, I’m the kind of person who will. That’s why I asked you to roll your pastry again as thinly as possible.
Now add your blueberries on top and sprinkle with flaked almonds.
Bake for 45 minutes until golden brown. Leave it to cool and dust with icing sugar before serving.
Tip: when you are making your frangipane, add a tsbp of brandy or rum.
If you are interested in improving your pastry skills, I regularly run classes, check them out here.