In the way I spoke about creative block a few weeks ago, this week the creativity was free flowing but the frustration ever strong. I knew what I wanted to create and I knew the basics and mechanics of those elements and was sure it should have worked. Sadly though the frangipane wasn’t set. The flavour was exactly where I wanted it but the texture was all wrong. Falling away from perfect at the outer it was sludgy in the centre and frustratingly oozy. I love Frangipane and have made it many times so you can imagine how annoyed I was. It took me back to my twenties when I was trying all sorts of new cooking techniques and recipes in my own home and my own first small and humble kitchen. With a much narrower skill base but boundless interest and motivation the breadth of things I would try and create was almost as great as the depth of failures. I would have, what amounted, to tantrums almost. Sitting at the table with my then boyfriend (now husband) sullenly eating a meal I could see in my mind’s eye but not taste at the end of my fork, almost annoyed at his fervour for the meal he had been presented with and his lack of acknowledgement of my ‘catastrophe.’ This frustration was most probably the catalyst for my cookbook collection and my passion for cooking. An interest and persistence born out of frustration pushing me ever forward.

The irony is not lost on me that blueberries feature at the core of the frustration of a few weeks ago rising up as the resolution to my rut then and this week as the source of my frustration. Their sapphire like spherical form are one of nature’s cleverest creations. Rich deep hues, sweet almost lolly like flavour reminiscent of blue heaven milkshakes and crowned with a flower like window where the bud has bloomed into berry. Likewise their delicateness is frustrating farmers at the moment as their buds soak up the relentless rain. Though they remind me of giant cabochon gems they’re not quite as tough. A reminder that whilst eating seasonally can be fraught with the fragility of being at the mercy of nature.

They require a gentle touch in cooking. My first attempt at this tart was laden with fruit it’s flesh collapsing to a jamlike puddle in the centre. Whilst this sounded like a good idea it’s ooze moistened the frangipane hampering it’s setting. Much googling and a few tweaks and we have a moist set frangipane, or almond cream as it’s also known. I’ve also used rye flour in the pastry to add a delicate nuttiness to the flavour of a short crisp casing. While the blueberries are indeed flavoursome at the moment, they can always be enhanced. The marriage of blueberries and rye had a Nordic air about it which led me to lace the frangipane with cardamon and lemon zest, creating an almost citrusy fragrant freshness.

You can enjoy still warm with a lovely vanilla ice cream, drizzled with a thin stream of lemon ice swished all around like ribbons or plain with cream, my favourite.

Ingredients:

Pastry:

120 gm plain flour

80 gm rye flour

20 gm caster sugar

100 gm cold unsalted butter, cubed

60 gm sour cream

1 tsp vanilla paste or extract

1 egg yolk

Pinch of salt

Frangipane:

80 gm butter softened

125 gm caster sugar

Finely grated rind of 1 lemon

½ tsp of ground cardamon

1 egg beaten

1 tsp vanilla

125 gm of ground almond/almond flour

30 gm plain flour

Pinch of salt flakes

200 gm fresh blueberries

1 egg extra beaten with a splash of milk for pastry glazing

1 tsp demerara sugar

Method:

Pastry

In a food processor or blender combine flours and butter and pulse on high until combined looking like breadcrumbs, some lumps are find. Beat together sour cream, egg yolk, vanilla and salt and add to food processor/blender. Pulse again until just combined. Tip it all out onto floured bench and bring together with your hands. Need briefly until just smooth and form into a thick disc. Wrap in cling wrap and refrigerate for at least one hour.

When ready roll out to a round sheet roughly 30 cms round, this should be roughly 3-4 mm thick. Gently lift using the rolling pin and lower onto a tray lined with baking paper, set aside.

Frangipane/Almond Cream

In a stand mixer beat the butter on med-high on it’s own until lighter in colour and starting to turn fluffy. Add the sugar, vanilla, lemon rind and cardamon and cream together until light and fluffy again. Add egg and beat until it resembles custard. Remove the bowl from the mixer and gently fold in the flour and almond.

Spread the Almond cream mixture over pastry in a circle roughly 2-3 cms from the edge of the pastry disc. Evenly sprinkle blueberries over the cream and fold edges up as pictured.

Brush pastry edges with egg wash and sprinkle with demerara sugar.

Bake 45-50 minutes checking half way through cooking time.