This little dessert is a perfect addition to a fruit gift basket in the summer. It's a nice surprise for anyone who loves fruit!
In a food processor, mix butter flour and salt. Add icing sugar and water: mix. Let stand 15 minutes. Roll out to a 12 in. x 10 in. rectangle on a lightly floured surface. Cut in half, lengthwise. Place one pastry piece on a cookie sheet and make slits in the other one, keeping it in a single sheet.
- ¼ cup soft butter
- ¼ cup granulated sugar
- 1 egg
- ½ cup blanched almonds, finely ground
- 1 tbsp. all purpose flour
Preheat oven to 375 degrees F.In a food processor, mix all frangipani ingredients well. Spread the mix over the first pastry, leaving a ½ in. edge.
- 2 cups fresh blueberries
- 1 egg white, beaten
- 1 tbsp. granulated sugar
Spread blueberries over frangipani, brush pastry edges with beaten egg white and cover with second pastry, sealing edges well. Brush with egg white and sugar. Bake for 40 to50 minutes until golden. [6 to 8 servings]