Blueberry Chocolate Frangipane

A Perfect Tart Recipe for a Blueberry Chocolate ‘Frangipane’

This recipe is a perfect example of how to incorporate both savory and sweet flavors into one dish.

Named after the Italian word “frangipane,” this tart is an easy dessert that can be made with store-bought blueberries, chocolate, and almond flour. It’s an excellent way to say goodbye to summer when you’re craving something sweet but don’t want to overindulge.

This recipe uses almond flour instead of regular flour, which makes it gluten-free.

I wasn’t even going to photograph this. I just made it quickly after work one day because… I don’t know. Was I bored? I just wanted to accomplish something. So I made this with no intention of taking the time to take photos. But then it came out of the oven and 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 get lost when mixed with other things.

Blueberry Chocolate

*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 generally accomplish nothing. I always have lofty ambitions of all the things I can make; oh, it’s still light enough to take 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. It’s gotten to the point where I’m feeling awkward every time I start a ‘photoshoot.’ I keep leaving too much time between shots, 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 it’s better to be honest than try to be like, ‘everything is fabulous’ when it is 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 for baking.

I couldn’t figure out where I should let it dry; I thought my kitchen my that’s 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

Blueberry Chocolate ‘Frangipane’ Tart


  • 1 1/2 cups (200g) almond 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


 Pulse flour, salt & butter in a 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 perfect shape. Place in fridge.

Blueberry Chocolate Frangipane Recipe


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 the 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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