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Blueberry, almond and fennel jam tart

Blueberry, almond and fennel jam tart
4.6 8 valoración
Prep. 30min
Total 3h 10min
8 portions
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Ingredientes

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)

Dificultad

medio

Inf. nutricional por 1 portion

Sodio 60.4 mg
Proteína 14.2 g
Calorías 3480.9 kJ / 832 kcal
Grasa 47.4 g
Fibra 7.8 g
Grasas saturadas 21.3 g
Carbohidratos 93.2 g

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