Blueberry Frangipane Tart

Fill tart with blueberries.

Ingredients:

Tart shell:
200 gm flour
25 gm icing sugar
100 gm soften butter
1 small egg

Filling:
100 gm butter
100 gm icing sugar
100 gm almond meal
2 eggs
1 1/2 tabsp rum
15 gm flour

1/4 cup warmed strawberry jam
Fresh Blueberries

Method:

1. Add the butter cubes and rub with your fingertips until mixture begins to clump together or use a food processor.
2. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
3. Completely wrap in plastic and chill.
4. Roll out the chilled dough and transfer into the buttered loose-bottom tart pan. 
5. Smooth out the edges of the pan and cut excess crust at the tip. 
6. Chill in the fridge for at least 30 minutes.
7. Preheat your oven to 180 C.  Blind bake for 10-25 minutes or until the edges turn golden. 
8. Remove from the oven and cool on a rack.

Method for Filling:    

1. Beat the softened butter and sugar until light and fluffy.
2. Add the eggs and flour and mix well.  Add the almond meal, and beat till combined.
3. Spread the strawberry jam onto the base of the tart shell.  
4. Add the filling into the cooked tart case.
5. Add fruits at the top. 
6. Bake at 180 C (350 F) for 25 minutes or until golden brown.