Almond Blueberry Bakewell Tart
This is a frangipane or a bakewell sort of tart. It is gluten-free using ground almonds and a touch of desiccated coconut but if you want you can swap for all almonds. I used blueberries but this would be nice with the classic raspberry combination. Just make sure you grease and flour the tart tin before pouring in the batter so that it doesn’t stick.
200g unsalted soft butter, cut into cubes, plus extra for greasing the tin
100g unrefined caster sugar
80g honey (about 4 tbsp)
4 medium eggs, lightly beaten
200g ground almonds/almond flour
100g desiccated coconut
2 tsp vanilla extract
zest of 1 lemon
Icing sugar for dusting
Coconut yoghurt for serving
Preheat the oven to 170 degrees. Butter and lightly flour a loose-bottom 11inch tart tin. Place into the fridge to keep cool.
Add the butter and caster sugar into a mixer and cream together for about 3 minutes until light and fluffy. Beat in the honey and vanilla extract. In a separate bowl mix the ground almonds and desiccated coconut together. Continue beating the creamed butter and slowly add a little of the beaten eggs followed by a little of the ground almonds. Continue slowly adding a little of the wet and dry ingredients until all is incorporated. You should now have a nice smooth batter and use a spatula to scrape into the chilled tart tin. Dot the blueberries all over the tart and bake for about 30-35 minutes or until a golden top has formed. The cake should be a little firm and springy to touch Leave to cool and then carefully remove from the tin and on to a flat plat. Dust over with icing sugar and serve with a dollop of coconut yoghurt!