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Perfect Fresh Mulberry and Lavender Tart Recipe Easy Almond Frangipane Dessert

fresh mulberry and lavender tart - featured image
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A delightful tart combining fresh mulberries and subtle lavender with a creamy almond frangipane filling and a buttery crust. Perfect for spring and summer gatherings, this dessert balances floral, nutty, and fruity flavors.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons cold water
  • 1 cup (100g) almond meal
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 cups (about 250g) fresh mulberries, washed and dried
  • 1 teaspoon dried culinary lavender buds
  • 2 tablespoons turbinado sugar or coarse sugar
  • Optional: powdered sugar for dusting
  • Optional: fresh mint leaves for garnish

Instructions

  1. Make the tart crust: In a large bowl, whisk together the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse crumbs with pea-sized bits. Add the egg yolk and cold water, one tablespoon at a time, mixing gently until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the almond frangipane: Cream the softened butter and sugar in a medium bowl until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the almond meal, vanilla extract, and flour until smooth. Chill if too loose.
  3. Roll out and assemble: Preheat oven to 350°F (175°C). Roll out chilled dough into a 12-inch circle. Transfer to tart pan, press into edges, trim excess, and prick base with a fork.
  4. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until slightly golden.
  5. Add frangipane and topping: Spread almond frangipane evenly over crust. Sprinkle dried lavender buds, arrange mulberries in a single layer, and sprinkle turbinado sugar on top.
  6. Bake the tart: Bake for 30-35 minutes until filling is set and golden. Cover edges with foil if browning too quickly.
  7. Cool and serve: Cool on wire rack for at least 1 hour before removing from pan. Dust with powdered sugar and garnish with fresh mint if desired.

Notes

Chill dough to prevent shrinking and ensure flakiness. Blind bake crust to avoid sogginess. Use fresh mulberries for best texture; if using frozen, thaw and drain well. Use culinary lavender sparingly to avoid soapy taste. Cover crust edges with foil if browning too fast. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: mulberry tart, lavender tart, almond frangipane, fresh berry dessert, spring dessert, summer tart, easy tart recipe, gluten-free adaptable, dairy-free option

Find it online: https://cheerycrisp.com/perfect-fresh-mulberry-and-lavender-tart-recipe-easy-almond-frangipane-dessert/