Blueberry Frangipane Tart

Blueberry Frangipane Tart

Crust

1 cup ground almonds

1 cup oat flour

2 tablespoons coconut sugar

5 tablespoons rapeseed (or other flavourless) oil

4 tablespoons almond milk

Filling:

2/3 cup golden caster sugar

6 tablespoons dairy free margarine

1+1/4 cups ground almonds

4 tablespoons tapioca starch

1/3 cup + up to 2 tablespoons almond milk

2 teaspoons vanilla extract

1 teaspoon almond extract

1/3 cup blueberry jam

Directions:

Preheat oven to 170C / 350F degrees.

Stir together ground almonds, oat flour andcoconut sugar
Add rapeseed oil + almond milk and mix till a dough forms (add more milk if too stiff, more almonds if too wet)

Press the dough into a greased 25cm tart tin and prick with a fork, chill in the fridge for 30 mins.

Bake with baking beans for 8 minutes then blind bake for 6 minutes or until just starting to go golden.

Filling:

Cream golden caster sugar with dairy free margarine, add  ground almonds and tapioca starch then beat whilst adding 1/3 cup + up to 2 tablespoons almond milk till a glossy batter. Add vanilla extract and almond extract.

Spread 1/3 cup blueberry jam (homemade or good quality shop bought) over the base of the tart, sprinkle 80g fresh blueberries over the base. Pour over filling. Sprinkle another 30g each fresh and dried blueberries.

Bake for around 35 minutes until the centre springs back to the touch.

Enjoy :)