I’ve done blueberry with lavender before on this blog. It’s become a favorite flavor combination of mine. And I’ve done several frangipane tarts before as well. But the bursts of blueberry suspended in sweet, slightly lavender-flavored frangipane in this pie are phenomenal. Plus the almond-sugar crust kicked ass.
Refer to the frangipane recipe at this post to find the recipe– then add 1-2tsp ground lavender flowers.
For the crust, I wish I’d measured ingredients– it was roughly 1 tsp salt, 1/2 cup almond flour, 1/4 cup sugar, 1 egg yolk, 2 Tbsp butter, 2Tbsp olive oil, and 1/4 cup flour. Kneaded together, and patted in to a pie crust– then prebaked at 350F for 20minutes, or until edges are golden brown.
Fill pre-baked crust with frangipane.
Push in ~1 cup of blueberries into the frangipane, then pour an additional 1 cup on top.
Bake for an additional 20-30 minutes, until frangipane is golden brown.