This post is sponsored by the British Columbia Blueberry Council.
Hurray – it’s blueberry season in Canada! Who doesn’t love the arrival of fresh BC Blueberries? I mean, they just scream “summer” don’t they? Blueberries are such a versatile fruit – on cereal or yoghurt for breakfast, in smoothies, on their own as a snack through the day and, of course, in a variety of desserts – crumbles, galettes, cakes, pies etc… Nature’s candy is truly something that works at any time of the day!
During the summer, I also stock up on fresh blueberries, freezing them so I can enjoy them year-round but fresh is definitely always best! BC Blueberries are in season July and August and distributed throughout Canada – but thanks to frozen options, we are really are lucky that we can buy Canadian (or local if you live in BC) year-round!
I’m currently wrapping up work on my cookbook edits and, as I suspected would be the case, there are a few recipes that I was initially developing that didn’t make it into the final list – it was hard to include them all – and I’m thrilled to share one today that I’ve been playing with for a while now. Little almond cream tartlets with fruit are common in France and I know these would be wonderful with fresh blueberries.
You might be wondering if this almond cream is the same as frangipane? Well technically, frangipane is almond cream (made from butter, sugar, eggs and almond meal) with pastry cream folded in (well explained here by Clotilde at Chocolate & Zucchini) though it seems the terms are often used interchangeably these days. I like the frangipane inside a Galette des Rois, for example but when I am baking with fruit I prefer the straight crème d’amande – it puffs up beautifully around the fruit when it bakes. So pretty!
There are a few steps involved in this recipe but none of them are particularly difficult. In fact you could make both the pastry and the almond cream in advance, then all you’d have to do is assemble and bake.
Easy mini blueberry tartlets with almond cream. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Blueberry almond tartlets
Ingredients
For the almond cream:
For the pastry
To bake
Instructions
Make the almond cream:
Make the pastry:
Assemble and bake
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What about you – what’s your favorite way to enjoy fresh blueberries?
Find more blueberry recipes on the BC Blueberry Council site: www.bcblueberry.com
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About the British Columbia Blueberry Council
The British Columbia Blueberry Council represents more than 700 growers of premium-quality highbush blueberries located in some of Canada’s richest and most fertile farmland. These farmers produce upwards of 77 million kilograms (170 million pounds) of blueberries annually, establishing British Columbia as the largest highbush blueberry-growing region in the world and making blueberries Canada’s number one fruit export. British Columbia’s blueberries are available year round: fresh typically from June to September, and frozen in grocery stores year-round—a great way to continue to eat local and support B.C. growers.
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Disclosure: I received compensation in exchange for promoting BC Blueberries and recipe development. All opinions 100% my own and I only write about products I use and love myself.
I really, really like the sound and look of these.
Very nice post. I’ve drawn Pam’s attention to this recipe.
These are really easy to make, yes!
What size muffin tin do you use? A standard size or the jumbo muffin size?
A regular muffin tin!
I answered my own question. The recipe seems to use a standard size muffin tin. I made these this morning. It was super easy and fast, partly because I use store bought pie crust dough. There was only enough almond filling for 1 tablespoon per tartlet. I stuffed as many blueberries as I could into each tartlet.
That’s great to hear! And yes, the recipe uses a standard muffin tin, I will edit to reflect this. A great shortcut using store-bought tart dough too! Glad you enjoyed!
Can I use almond flour?
Almond meal is almond flour, so yes.