Blueberry in Lavender Frangipane

IMG_9329I’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.

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