Blueberry Chocolate 'Frangipane' Tart

I wasn't even going to photograph this. I just made it quickly after work one day because... I don't know. I was bored? I just wanted to accomplish something. So I made this with no intention of taking the time to do photos. But then it came out of the oven, looked better than I thought it would so I snapped a few quick shots. 

The crust gets really crunchy, the filling is more bittersweet than sweet and the blueberries pop with every bite you take. I think this would work really well with blackberries or raspberries. Something tart and full of flavor. Blueberries are nice, but a bit bland for me. They are more of a subtle flavor that, for me, tends to gets lost when mixed with other things.

*ok so it's technically not a frangipane because it doesn't have ground almonds. I used cocoa powder instead. But close enough... If you feel so inclined to make it a proper frangipane just substitute half of the cocoa powder for ground almonds.* Nothing really new to report on here. Life is the same. Every day. Wake up ridiculously early. Bake for the next 8 hours then come home and accomplish generally nothing. I always have lofty ambitions of all the things I can make, Oh it's still light enough to do photos! I think. But then I come home and sit in front of the tv and doze off. I am just so tired all the time. Its gotten to the point where I'm feeling awkward every time I start a 'photoshoot.' I keep leaving too much time between shoots and I can't get into a groove. Ramble...ramble...ramble. Sorry to complain. I think that I would be annoyed if I read a blog and the person was just complaining but I figure its better to be honest than try to be like 'everything is fabulous' when its not.

Ok. One thing I'm happy about. I have a massive amount of culinary lavender. Like a LOT. It came in my last CSA box and now all I have to do is let it dry, for a few weeks or so right? and then it will be good and ready of baking. I couldn't figure out where I should let it dry, I thought my kitchen my thats a cluster fuck always. So I set up something in my room to hang it from and now my room completely smells like lavender. It's amazing. One of my favorite scents. So fresh. So clean. 

blueberry chocolate 'frangipane' tart

crust:

1 1/2 cups (200g) flour
pinch of salt
1/2 cup (100g) butter cold & cubed
3-4 tbsp (50 ml) ice water

frangipane:
3/4 cup (150g) white sugar
1 1/4 cup (120g) unsweetened cocoa powder
2 eggs
10 tbsp (142g) butter softened

2 handfuls of blueberries
1 tbsp cream
coarse sugar

Directions
Pulse flour, salt & butter in food processor
until you achieve coarse crumbs. Transfer to
a cold bowl & pour in two thirds of the water.
Twist in until it becomes shaggy. Pour in the rest
of the water & gently knead until a smooth ball
forms. (You may need more water)
Wrap in plastic wrap & chill for one hour.

Oven 350 F.
On a lightly floured counter, roll out dough to
a 1/4 inch round disk. Either Place on a parchment
lined baking sheet or in a lightly greased 8 inch 
cake pan if you want a more perfect shape.
Place in fridge.

Frangipane:
Whisk sugar & cocoa powder in a bowl to combine.
Add in eggs & butter then whisk until smooth.

Place in the center of the crust, leaving a 1 inch
border all around. Smooth into a flat layer.
Arrange blueberries all over frangipane.
Fold over the edges, containing all the filling
within the crust. Brush with heavy cream & then
sprinkle with sugar.
Bake for 30-45 minutes until crust is golden brown
& frangipane is puffed & set.

Serve warm.

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