Fresh thyme may simply be my most used herb within the kitchen, thanks partially to the little pot rising at lightning velocity on my windowsill. Most of the time, I exploit it in candy recipes – for flavouring custards, infusing syrups for muffins or on this blueberry frangipane tart. Recent herbs carry such a singular perfume to muffins that’s typically surprising however works so nicely. This tart would even be fantastic with rosemary and even tarragon.
Blueberry and thyme frangipane tart
Prep 50 min
Prepare dinner 45 min
Makes 1 x 23cm tart, to serve 8-10
For the pastry
175g unsalted butter, chilly and diced
275g plain flour
80g icing sugar
1 lemon zest
¼ tsp salt
1 massive egg, crushed
For the frangipane
180g caster sugar
1½ tbsp finely chopped thyme, plus additional to brighten
180g unsalted butter, softened
3 massive eggs
160g floor almonds
30g plain flour
2 tbsp flaked almonds
To make the pastry, put the butter, flour, icing sugar, lemon zest and salt in a meals processor and pulse till the combination resembles superb breadcrumbs. (Alternatively, put all the pieces in a big bowl and rub the butter into the flour together with your fingers.)
Add the egg and pulse (or stir) till the combination begins to clump collectively. Flip the pastry out on to a frivolously floured floor, give it a fast, mild knead to carry it collectively, then pat right into a disc, wrap and chill within the fridge for 2 hours, or till agency.
As soon as chilled, roll out the pastry into a big circle about 5cm wider than a 23cm tart tin. Line the tin with the pastry, leaving just a few centimetres overhang, then put it again within the fridge to relax once more when you make the filling.
Warmth the oven to 180C (160C fan)/350F/gasoline 4. Put the sugar and thyme in a big bowl and use your fingers to rub collectively till aromatic. Add the butter, then beat with an electrical whisk for 3 to 4 minutes, till pale and creamy. Beat within the eggs separately, then stir within the almonds and flour till nicely mixed.
Take away the pastry from the fridge and use a pointy knife to trim off the overhang. Spoon or pipe half the filling into the pastry case and scatter half the blueberries on high. Cowl with the remaining frangipane, and high that with the remainder of the blueberries. Sprinkle the flaked almonds on high and bake for 45-50 minutes, or till a skewer inserted into the centre comes out clear. Take away and go away to chill utterly earlier than serving.