Frangipane and Blueberry tartlets

The new harvest of blueberries have hit the markets and with it I bring a gorgeous recipe to make some tartlets. 

These are made from a sweet almond shortcrust pastry, filled with frangipane, topped with blueberries and a dusting of icing sugar. Yum!

FRANGIPANE AND BLUEBERRY TARTLETS

Ingredients

FOR THE PASTRY
150g plain flour
50g ground almonds
100g butter, cubed
30g caster sugar
1 egg yolk, beaten

FOR THE FRANGIPANE
50g butter
100g caster sugar
100g ground almonds
1 egg
1tsp almond extract
100g blueberries
icing sugar, to dust

Makes 12 tartlets

Method
Firstly make the pastry by sieving the flour and almonds into a bowl. Add the butter and rub into the mixture till it resembles breadcrumbs. 
Add the sugar and yolk and mix with a palette knife till combined, add 1 tbsp of water and continue mixing.
Use your hands to make the pastry come together until it forms a soft dough. Place into a plastic food bag and leave in the fridge to cool for 20 minutes.
Preheat the oven to 170oC for a fan oven.Once cool, roll out the pastry to 1/2cm thickness, cut out using a large flower cutter or similar and place into the tin. Prick with a fork several times.
To make the frangipane, place all the ingredients, minus the blueberries into a mixing bowl and beat till combined.
Spoon into each case and then press a few blueberries into the tops of each one.
Bake in the middle of the oven for 40 minutes or until golden brown, if it looks like it is burning turn down the temperature.
Once cooked, leave to cool slightly and then dust with icing sugar.

Enjoy!