Blueberry Frangipani

It’s coming close to summer time and the berries have come out so obviously we’re looking for numerous ways to eat them. Mum leafed through her long kept recipe book and left out a frangipani recipe. Thing is, it made 2 cakes and I didn’t read that bit, because guess what, it was on page 2, so uh. Anyway, it ended up that the filling worked perfectly! And instead of cherries I used blueberries but it worked perfectly!

This recipe also includes something that I feel everyone should learn to make: shortcrust pastry. The recipe is always the same only with the addition of sugar if you’re planning on using it in a sweet recipe or leaving it out if it’s for a savoury recipe.

200g flour (i never find it matters if it’s self raising or not)

100g butter, cubed and cold

50g of cold water

tblspoon of sugar.

Using your fingers, rub the butter, sugar and flour together, the butter should incorporate into the flour into pea size chunks, once that happens add in a little water at a time, until it all comes together. Then flatten and wrap with paper/cling film and put in the fridge to cool down. This helps with shrinkage!

2 large packs of blueberries or roughly 500-600g

the whole amount of pastry that the recipe above makes

4oz butter

2eggs

8oz ground almonds

4oz sugar

I used a pie dish of about 30cm and about 5cm deep. I used pretty much all the pastry that the recipe makes in the pie (and I’ve got a cracking ‘use your left over pastry” recipe coming your way soon) and I could have added more blueberries or less. It really kinda depends on your preference for a more blueberry filling or not.

I blind baked the pastry first then put in the filling and used most of the pastry left over to make the strips. If I’d have doubled the pastry recipe I could have done a really cool lattice top but honestly - too much effort with a 2 year old to handle at the same time. I baked the pie for around 40 mins keeping an eye on it after 20 because I wanted the middle to be gooey however, that’s totally your choice. If you want a firmer middle then I suggest covering the pie with tin foil so the pastry doesn’t get burnt.

Honestly this recipe was eaten in 2 days flat. Yum.

If you loved this recipe, go ahead and pin the below image to a cake board or tart board!