Best 7 Blueberry Hazelnut Frangipane Tart Recipes

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Are you craving a delightful treat that fuses the flavors of sweet blueberries, crunchy hazelnuts, and a rich frangipane filling? Look no further! In this article, we'll embark on a culinary journey to discover the best recipe for a tantalizing blueberry hazelnut frangipane tart. With step-by-step instructions and expert tips, you'll be able to create this delectable masterpiece in your own kitchen. So, gather your ingredients, preheat your oven, and prepare to indulge in a symphony of flavors that will leave your taste buds dancing.

Let's cook with our recipes!

APPLE TART WITH HAZELNUT FRANGIPANE



Apple Tart with Hazelnut Frangipane image

Provided by Food Network

Categories     dessert

Time 2h48m

Yield 6 servings

Number Of Ingredients 9

1 cup shelled hazelnuts
1/4 cup plus 2 tablespoons sugar, divided
1 large egg
3 tablespoons unsalted butter, divided
Dash vanilla
4 large russet apples (about 2 pounds)
1 cup apricot preserves
1 tablespoon calvados or water
Plain cream, sour cream, creme fraiche, or ice cream, to serve

Steps:

  • Preheat the oven to 375 degrees F.;
  • For the dough:
  • Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
  • Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
  • Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
  • Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
  • Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.

BLUEBERRY ALMOND TART WITH FRANGIPANE



Blueberry Almond Tart With Frangipane image

This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.

Provided by pattikay in L.A.

Categories     Tarts

Time 1h5m

Yield 1 tart

Number Of Ingredients 20

3/4 cup milk
2 teaspoons vanilla
1/2 cup flour
1/2 cup sugar
2 beaten egg yolks
1/3 cup crushed almond macaroon
2 tablespoons butter, softened
1/2 lb butter
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon grated lemon zest
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/3 cup flour
1 1/2 tablespoons cornstarch
3 cups blueberries (about 1 lb)
1 teaspoon lemon juice
2 tablespoons butter
1/4 cup powdered sugar

Steps:

  • Frangipane:.
  • in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
  • In another saucepan, combine the flour, sugar, and beaten egg yolks.
  • Gradually add the hot milk till combined.
  • Cook slowly over low heat, stirring constantly, till cream thickens.
  • (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
  • Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
  • Crust:.
  • Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
  • Add the flour and baking powder and mix well.
  • Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
  • Filling:.
  • in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
  • Assembly:.
  • spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
  • Pour in the blueberry mixture and dot the top with 2 T of butter.
  • On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
  • Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
  • Bake for 40 minutes or till lightly browned.
  • Dust with powdered sugar and serve warm.

Nutrition Facts : Calories 5266.6, Fat 250.3, SaturatedFat 153.6, Cholesterol 1013.4, Sodium 2298.4, Carbohydrate 711.7, Fiber 21.2, Sugar 375.6, Protein 56.4

BERRY FRANGIPANE PHYLLO TART



Berry Frangipane Phyllo Tart image

Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of fresh berries goes on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, melted
8 sheets phyllo, thawed if frozen
1/4 cup granulated sugar
1 cup (5 ounces) hazelnuts, toasted and skinned
2/3 cup packed light-brown sugar
1 tablespoon unbleached all-purpose flour
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
2 cups berries, such as blackberries, blueberries, or raspberries
Confectioners' sugar, for serving

Steps:

  • Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
  • Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
  • Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
  • Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.

BLUEBERRY FRANGIPANE TART



Blueberry Frangipane Tart image

Categories     Dessert     Bake     Blueberry

Yield serves 8 or more

Number Of Ingredients 12

for the crust
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, cold, cut into small pieces
for the filling
10-ounce can almond paste
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour
1 pint blueberries
1/4 cup pine nuts, lightly toasted

Steps:

  • For the crust: Pulse to combine the flour, sugar, and salt in the work bowl of a food processor. Drop in the butter pieces, and pulse just until the dough comes together in clumps, about ten to fifteen pulses. Press the dough into the bottom and up the sides of a 9-inch tart pan. Let the crust rest in the refrigerator for 30 minutes.
  • Preheat the oven to 325 degrees F. Combine the almond paste and sugar in the same food-processor bowl (no need to wash it). Process until you have fine crumbs, then crack in the eggs and sprinkle in flour. Process until smooth.
  • Spread the almond filling in an even layer in the chilled tart shell. Top with the blueberries, and sprinkle with the pine nuts. Bake until the crust is deep golden brown and the filling is set, about 1 hour to 1 hour and 20 minutes.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
  • Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h15m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour (or gluten-free flour mix)
1 teaspoon sugar
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold water, or more as needed
Reynolds® Parchment Paper
Reynolds Wrap® Aluminum Foil
3 ounces hazelnuts
½ cup sugar
8 tablespoons unsalted butter, at room temperature
1 egg
½ cup all-purpose flour (or gluten-free flour mix)
1 tablespoon vanilla extract
1 tablespoon dark rum
½ teaspoon kosher salt
3 pears - peeled, cored and sliced

Steps:

  • Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
  • On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
  • Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
  • Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
  • Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.6 g, Cholesterol 84.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 15.3 g, Sodium 206 mg, Sugar 19.9 g

BLUEBERRY & ALMOND TART



Blueberry & almond tart image

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 8

85g softened butter
175g caster sugar
175g ground almonds
2 eggs , beaten
few drops almond extract
2 x 125g punnets blueberries
23-24cm cooked shortcrust pastry tart case (see 'goes well with')
icing sugar , for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  • Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  • Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

Tips:

  • Use fresh, ripe blueberries. This will ensure that your tart has the best flavor.
  • Don't overmix the batter. Overmixing can make the tart tough.
  • Blind bake the tart crust before filling it. This will help to prevent the crust from becoming soggy.
  • Use a tart pan with a removable bottom. This will make it easy to slice and serve the tart.
  • Serve the tart warm or at room temperature. Blueberry hazelnut frangipane tart is best enjoyed when it is slightly warm or at room temperature.

Conclusion:

Blueberry hazelnut frangipane tart is a delicious and elegant dessert that is perfect for any occasion. With its creamy frangipane filling, fresh blueberries, and crunchy hazelnut crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this blueberry hazelnut frangipane tart a try. You won't be disappointed!

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