Blueberry Frangipane Tart

Name: Blueberry Frangipane Tart
Yield: serves 8 or more
Ingredients: 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; 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

December 14, 2011

The crostata, or tart, is as common in Italy as pie is in America. It is one of the best ways to showcase seasonal fruit as a dessert. Once the crust is made for the filling, add some marzipan and some plump, juicy seasonal blueberries. There is no need to add cornstarch to bind the juice of the berries—they will nestle into the marzipan.

Recipe notes

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