Blueberry & Hazelnut Frangipan Recipe

Blueberry & Hazelnut Frangipan Recipe


175g Unsalted Butter
175g Caster Sugar
3 Eggs
50g Plain Flour
175g Whole Hazelnuts
Seeds from 1 Vanilla Pod
300g Frozen/Fresh Blueberries
1 Cooked Pastry Case


  1. Pre heat over to 165c
  2. Cream the butter, caster sugar and vanilla pod seeds in a bowl until light and fluffy
  3. In a blender ground down the whole hazelnuts until they resemble ground almonds
  4. In a separate bowl sift the flour and add ground hazelnuts
  5. Gradually beat the eggs one at a time with the butter and sugar adding a little of the flour with each egg
  6. Fold in the remaining flour and hazelnuts, until mixture is smooth
  7. Line the base of your pastry case with blueberries and pour over the mix
  8. Decorate the top with blueberries
  9. Bake in oven for 35-40minutes at 165c

Making the Pastry Case:

125g Butter
250g Plain Flour
75g Icing Sugar
1 Egg
Pinch of salt


  1. Dice the cold butter into small pieces
  2. Sift the flour and sugar
  3. Add the flour, sugar and salt to the butter
  4. In a food processor blend for 30 seconds or until it has a texture like breadcrumbs
  5. Add the egg and pulse until it forms a ball (DO NOT OVER MIX)
  6. Wrap in cling film and rest in fridge for 30 minutes before use
  7. Roll out pastry and line tin
  8. Prick the base of pastry case with a fork
  9. Line with two layers of cling film and bake blind with flour (You can freeze this until you are ready to use)
  10. Cook for 12 minutes at 170c
  11. Remove cling film and bake for a further 5 minutes until golden

Recipe written by our Executive Chef Jason Ashdown

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