Blueberry, almond and fennel jam tart

Blueberry, almond and fennel jam tart

4.6 8 ratings

Prep. 30 min

Total 3 h 10 min

8 portions

Ingredients

Fennel jam

fennel trimmed and cut into pieces
300 g
sugar
150 g
blueberries
50 g
orange 50 g juice and zested (reserved for pastry and garnish)
1

Sweet Pastry

plain flour plus extra to dust
300 g
icing sugar
30 g
fennel seeds toasted
1 tsp
unsalted butter chilled and cut into pieces
150 g
sea salt
1 pinch
egg yolks
2
cold water
30 g

Frangipane

unsalted butter softened
150 g
caster sugar
150 g
vanilla pod split lengthways, seeds scraped
1
eggs lightly beaten
2
egg yolk
1
almond meal (see Tip)
220 g
plain flour
50 g

Tart

fresh blueberries
300 g
fresh lemon thyme leaves only
3 sprigs
fennel seeds toasted and crushed
1 pinch
lemon zest only
½
crème fraîche or thickened cream, to serve
honey to serve (optional)

Difficulty

medium

Nutrition per 1 portion

Sodium 60.4 mg

Protein 14.2 g

Calories 3480.9 kJ / 832 kcal

Fat 47.4 g

Fibre 7.8 g

Saturated Fat 21.3 g

Carbohydrates 93.2 g

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Also featured in

Darren Robertson 6 Recipes
Australia and New Zealand

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