Blackberry and hazelnut frangipane tart

Another lovely weekend, another glut of unused food, bought with the best of intentions, now left sitting lonely in the fridge. The forgotten fruit, now destined to be nothing more than a statistic in the argument for domestic food waste. Well fret not. We have the perfect recipe for, in this instance left over blackberries, but as we move through the autumn, could easily be pears, plums, etcetera, etcetera. 

Blackberry and hazelnut frangipane tart

Now first things first, make one batch of the following pastry:


Make in a magimix or kitchenaid for ease. When made, roll into 350g parcels, cling film and keep in the freezer for future tart production. Roll out one parcel of pastry (to 0.5cm thickness at least) and line a large tart case. 

Google blind baking a tart case and follow the instructions. It's very simple and you want a nice biscuity brown tart case. 

Next, make the worlds most simple and delicious tart filling.

250g caster sugar
250g butter
250g ground hazelnuts
3 medium eggs

Take your recently empty Magimix bowl, put in the sugar and the eggs and beat until white. Slowly add the hazelnuts and then crack in the eggs, one by one. As soon as the last egg is incorporated, stop, remove the frangipani mix and spoon randomly into the tart case. The mix will settle in the oven.

Finally, collect the blackberries (or other lost fruit) left in the bottom of the fruit bowl or back of the fridge, and disperse a couple of handful of the berries over the top of the tart. 

You are done. Place the tart into an oven heated to 170c and bake for 30-35mins. If there is a lovely brown crust at this point and the frangipani looks set then you are done. Allow to cool and eat whilst warm with creme fraiche or cream. If the frangipani looks a little unset still, return to the oven at 140c for a further 10mins to set the filling.

This tart is not only perfect for left over fruit, it is also deceptively easy, a real crowd pleaser and gets better and better up to 3 days after its made. It doesn't get much better than that.