Blueberry Almond Pie
Preparation Time: 25 minutes plus 30 minutes for pastry to refrigerate
Cooking Time: 45 minutes
Serves: 8 people
If you are looking for a stylish dessert to impress your guests, you have to make this recipe. I wrote this for my husband’s surprise birthday party as he loves almonds and I love blueberries! It is a twist on the French traditional recipe of frangipane but has the addition of brandy and blueberries.
Don’t be put off making your own pastry ~ if you follow this recipe using a food processor it only takes 5 minutes to make!
Ingredients
Pastry
- 280g plain flour
- 140g Rakusen’s Tomor margarine
- 1 egg
- 2 teaspoons vanilla essence
- 1 beaten egg yolk – to glaze pastry base
For the Filling
- 280g golden caster sugar
- 300g ground almonds
- 260g Rakusen’s’s Tomor margarine
- 2 eggs
- 2 egg yolks
- 3 tablespoons Kir or brandy
Topping
- 300g fresh blueberries
- 3 tablespoons blueberry jam
To Serve: Greek Yoghurt, Icing sugar – to taste plus a teaspoon of Kir / brandy
Method
- To make the pastry, combine all the ingredients in the food processor. Process until a ball has formed.
- Flatten and wrap in cling film. Refrigerate for 30 minutes.
- Roll the pastry on a lightly floured surface to fit a 25cm (10 inch) loose-bottom tart tin. Line the tin with the pastry.
- Pre-heat the oven to 200°C / 400°F / Gas mark 6.
- Bake blind by covering the raw pastry with foil and filing with baking beans. Cook for 20 minutes.
- Remove the foil and baking beans and glaze the pastry with beaten egg yolk.
- Return the pastry to oven for 5 minutes or until golden brown. Remove and set aside to cool.
- To make the filling combine all the ingredients in a food processor and whiz together until smooth.
- Spread the almond paste on the pastry base and bake for 40 minutes or until golden and crisp.
- Spread the jam over the pie while still hot ~ it is easier to spread! Leave to cool and then cover with the fresh blueberries.
To serve the stylish way: Dust with icing sugar and serve with thick yoghurt mixed with icing sugar and a teaspoon of kir !
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