Bloggers and Blueberry Frangipane Tartlets

June 21st, 2011 by Beth Somers

Recently, Wilton hosted a group of food bloggers for a one-day crash course on cake decorating. It was great fun getting to chat with the 27 women who made the trip to Chicago.

During their short stay, we managed to cram in a crash course in both buttercream and fondant cake decorating, a demonstration of Punch Cut Decorate tools, a friendly cake decorating competition, tours of the in-house photo studio, decorating room, test kitchen, and Wilton School, and a quick but lucrative trip to the infamous tent sale. What a whirlwind day, but we enjoyed it, and hope that our bloggers did, too!

I love working on recipe development here at Wilton, and since that is such an important part of a food blog, I wanted to have a little treat ready for the ladies when they came through the Test Kitchen. Here’s one of the items that I prepared, a little 2-biter that’s perfect for berry season. Make these in mini muffin pans, and feel free to swap out the blueberries and preserves for whatever fruit looks good – just chop it up a little so that it will fit nicely into the little cups.

Blueberry Frangipane Tartlets

What are your favorite summer fruit recipes?

Blueberry Frangipane Tartlets

2 cups all purpose flour
8 tablespoons (1 stick) cold butter, diced
1/2 cup granulated sugar
1 egg
1-2 tablespoons cold water

1/2 cup blueberry preserves
3/4 cups fresh or frozen blueberries, thawed
1/2 teaspoon lemon zest
8 tablespoons (1 stick) butter, softened
1/2 cup granulated sugar
2 eggs
3 tablespoons all-purpose flour
1 cup ground almonds
1/3 cup sliced almonds, optional

In the bowl of a food processor, pulse flour, butter and sugar together until mixture is sandy. Add egg and 1 tablespoon water. Pulse until dough holds together when squeezed in hand, adding an additional tablespoon of water if necessary. Form dough into a disk. Wrap in plastic and refrigerate at least 1 hour.

Preheat oven to 350°F. Prepare mini muffin tin with nonstick cooking spray. On lightly floured surface, roll dough to 1/8” thickness. Cut 3 in. circles from the dough. Put one circle into each pan cavity, pressing into the bottom and up the sides. Refrigerate while preparing the filling.

In small bowl, stir together blueberry preserves, frozen blueberries and lemon zest; set aside.

For frangipane, beat butter and sugar together in the bowl of an electric mixer. Add eggs, one at a time, beating well after each. Add flour and ground almonds; mix until well combined.

Drop a small amount (1-2 teaspoons) blueberry mixture into each pastry shell. Cover with an equal amount of frangipane, making sure that the blueberry is completely covered. If desired, sprinkle with sliced almonds.

Bake 28-30 minutes, or until a toothpick inserted into the frangipane comes out clean. Cool in pan 10 minutes; remove to cooling grid to cool completely.

Makes 32 mini tarts.

Beth Somers Beth Somers is the Senior Test Kitchen Manager and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, IL. As a competitor on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.

17 Replies

  1. Susie says:

    They look delish. sent me. 🙂

  2. Mmm, scrumptious! I love blueberry, especially in summer, and the almonds look like they’ll give this a great crunch. I’m super jealous of all those bloggers who got to see the famous Wilton headquarters!

    Thanks to for pointing me toward your blog.

  3. Oh those look so yummy and fancy! I need to use my mini pans more often!

  4. I had a GREAT time!! Thanks again!
    And the blueberry tartlets look amazing!

  5. Lee Ann L. says:

    blueberries! YUM!

    I came from 🙂

  6. Mattie says:

    Really cute – I like the scalloped edges – did you use a flower cookie cutter to achieve that?

  7. Flower says:

    Nice edges, love it

  8. Cindy says:

    Would love to find out about your 1 day crash course you mentioned. A couple friends and I would love to attend a week (or less) long pastry school to learn more about baking.

    • Beth Somers says:

      If you and your friends are interested in baking courses, you should definitely check out the Wilton School in Darien. We’ve had students travel from 96 countries and all 50 states! There are several one-day baking sessions sceduled back-to-back in October. Maybe you could string a few days together? Check out the class schedule here:

  9. Kim says:

    First, that 1 day crash course sounds like SO MUCH FUN and really like an amazing thing to do!

    The Blueberry Frangipane looks like the perfect treat for 4th of July! If I remove the ground almond from the recipe – would that make any difference to the consistency or taste in a bad way? My son is allergic so I try to not use anything with tree nuts i my cooking/baking. 🙂

    • Beth Somers says:

      Hi Kim! The pastry crust and blueberry portion of the tart are nut-free, so you can definitely use those. Frangipane is always made using ground almonds, so it’s a little tough to leave it out of that portion of the recipe. Instead of the frangipane, about a little cinnamon streusel topping? That would be great on these! Or you could also just make a little more blueberry mixture, fill the cups a little more, and serve them open-faced or a la mode.

  10. cakelover101 says:

    I will for sure make these sometime. They look super yummy!

  11. michelle says:

    Hi Beth, I am new to this site and I am having a problem trying to find out how to transfer templates so they can be used on the cakes.

    Thanks so much for your help.

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