Recipe by Gale Gand Indulge in this stunning Blueberry Hazelnut Frangipane Tart, a masterpiece blending buttery crust, nutty frangipane, and juicy blueberries for an irresistible dessert that'll wow your guests!

Difficulty: Intermediate
Servings: 8 to 10 people
Nutritional Information per Serving (1 of 10 servings):
- Calories: 471
- Total Fat: 26 g
- Saturated Fat: 11 g
- Carbohydrates: 58 g
- Dietary Fiber: 3 g
- Sugars: 37 g
- Protein: 5 g
- Cholesterol: 90 mg
- Sodium: 29 mg
Total Time: 4 hours
Preparation Time: 50 minutes
Resting Time: 2 hours
Baking Time: 1 hour 10 minutes

Pte Sucre:

1 cup all-purpose flour
1/4 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 egg yolk
1 teaspoon heavy cream
1/8 teaspoon vanilla extract

Filling:

5 ounces toasted hazelnuts, peeled and cooled
2/3 cup sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter, diced
2 eggs
1/4 teaspoon pure vanilla extract
2 teaspoons all-purpose flour
3 cups fresh blueberries, carefully sorted
1 cup apricot jam
1 1/2 tablespoons water

Instructions:

Pte Sucre: Fire up your mixer with the paddle attachment (or grab a hand mixer) and blend flour and sugar. Toss in the cold butter pieces until it looks like coarse sand. In a small bowl, whisk egg yolk, cream, and vanilla, then mix into the flour on low just until it comes together. Shape into a ball on a clean surface, roll to fit a 10-inch tart pan with removable base, press gently, and chill for at least 30 minutes. Get ready for flaky perfection![1]
Filling: Preheat oven to 375F (190C) it's baking time![1]
In a food processor with metal blade, pulse hazelnuts and sugar to a sandy texture don't overdo it or it'll turn pasty. Add butter and pulse to blend, then eggs for smoothness. Scrape sides, add vanilla and flour, process until perfect. Spoon into your chilled tart shell for that creamy, nutty magic.[1]
Scatter 1 cup blueberries evenly over the frangipane. Bake until puffed, golden, and crust is browned about 45-50 minutes. Cool to room temp and dream of the glory.[1]
Simmer apricot jam and water in a saucepan till boiling, then off the heat. Swiftly fold in remaining blueberries to glaze them beautifully. Pour into tart center, spread gently, cool until set, unmold, and serve at room temp. Slice in and savor every burst of summer flavor![1]