Tarte aux brimbelles (Blueberry tart)

Instructions

1. For the sweet crust, place the flour, icing sugar and salt in the bowl of a food processor and process to combine. Add the butter and pulse until the mixture has a sandy consistency. Add the egg and pulse again until just combined. Transfer the mixture to a bowl and bring the pastry together with your hands. Place the pastry on a piece of plastic wrap, flatten with your hands into a disc, then cover and refrigerate for at least 2 hours.
2. Remove the pastry from the fridge and lightly dust your benchtop with extra flour. Roll out the pastry into a 3mm-thick round and line the base and sides of a 25 cm fluted tart tin with a removable base. Refrigerate the lined tart tin for another 30 minutes.
3. Preheat a fan forced oven to 160°C.
4. For the frangipane, place the almond meal, sugar and butter in the bowl of an electric stand mixer and beat until light and fluffy. With the motor running, add the eggs, one at a time until well combined, then add the flour and salt and mix to combine.
5. Spread the frangipane into the tart case, then place on a baking tray and bake for 45 minutes or until golden and dry. Remove from the oven and cool to room temperature.
6. Meanwhile, place the sugar in a saucepan over medium heat and cook, shaking occasionally to make a light caramel. Add the blueberries and lemon juice and cook for 3 minutes or until just blistered. Remove from the heat and set aside to cool.
7. To serve, spread the crème fraiche over the top of the tart, then spoon over the blueberries and finely grate the lemon zest over the top.