How To Make A Blackberry Frangipane Tart

Lynda Booth from Dublin Cookery School recently hosted a Facebook Live Cookery Demo on how to make a blackberry frangipane tart. If you missed it you can watch it here.

Recipe for Lynda’s Blackberry Frangipane Tart
Serves 6

180g/6 and a half ozs flour
100g/3 and a half ozs butter (cold)
2 tabsps icing sugar
1 egg, beaten
1-3 tabsps cold water
2 rounded tabsps blackberry jam

Filling:
120g/4oz unsalted butter
120g/4oz caster sugar
120g/4oz ground almonds
2 large eggs
Grated zest of 1 lemon
200g/7oz fresh blackberries

Crème fraiche, for serving

Equipment: 9″/23 quiche tin
Oven Temp: 200C, 180F, Gas 6

To make the pastry:

Place the flour and butter in the food processor and mix until fine. With the machine running, pour in about ¾ of the beaten egg. Open the lid of the food processor and feel the pastry. If you feel that it is moist enough to come together, pulse for another few seconds and turn out onto your counter top. (Add in another drizzle of egg if you need it though). Reserve any remaining beaten egg for later. Bring the pastry together quickly with your hands so that you have a nice smooth surface. Place the pastry in clingfilm, wrap well and place in the fridge for about an hour.

If making the pastry by hand, place the flour and butter in a bowl. Chop the butter up very finely with a knife and then using the tips of your fingers, rub the butter lightly into the flour. Bind with just enough beaten egg to make the pastry come together. Refrigerate as above.

Roll out the pastry and line the quiche tin. Place a sheet of greaseproof or bakewell paper over the pastry and fill with dried pulses. Bake the pastry in a preheated oven for about 15 minutes or until it is just beginning to go golden around the edges. Remove the dried pulses and the greaseproof. (This is called baking the pastry blind). Lower the oven temperature to 180C, 350F, Gas 4. Brush the pastry base with a little beaten egg and return to the oven for a further 10 minutes approximately until the tart base looks crisp. Warm the jam slightly and paint on the base of the tart.

To make the filling:

Place the butter and sugar in a bowl and beat with an electric whisk until light and fluffy. Beat together the butter and sugar until light and fluffy. Beat the eggs together and add the beaten eggs gradually, beating between each addition. Add the lemon zest and ground
almonds and fold into the mixture. Spread the filling evenly all over the tart base. Press the blackberries into the frangipan about half way into the mixture (the filling will rise to meet the blackberries). Return the tart to the oven and bake for about 30-40 minutes. The top should be a light golden colour and the filling should be slightly springy to the touch.

Dust the tart with icing sugar just before serving. Serve with a spoonful of crème fraiche.

Lynda first started teaching cookery classes from her home before converting a disused warehouse in 2007 into a state-of-the-art cookery school. Since then, Lynda Booth’s Dublin Cookery School in Blackrock has gone from strength-to-strength, being voted ‘Best Cookery School in Ireland’ in 2013 & 2015 at the Irish Restaurant Awards.

The school offers a wide range of evening and weekend cookery classes and one week courses as well as full-time One Month and Professional Three Month Certificate cookery courses.