Blueberry Frangipane Wholegrain Tray Bake 1000 2
BAKING,  BROWNIES & TRAY BAKES,  DESSERTS

Blueberry Frangipane Wholegrain Tray Bake, the galette that became a tray bake!

Blueberry Frangipane Wholegrain Tray Bake “I’ll be back before you can say Blueberry pie.”
Bruce Willis {Pulp Fiction}

Blueberry Frangipane Wholegrain Tray Bake, a tray that happened just because the galette failed. A friend recently got me some blueberries and they were a source  of constant inspiration. The pretty little deep blue berries had me fascinated. All day long I thought of how best to use them. Muffins, galettes, cheesecake, trifle, ice cream and so much more. Finally settled for a wholewheat galette!

Blueberries, food styling, rawWhat I ended up with was obviously far from it. While I was really pleased with the galette when it went into the oven, ten minutes later, I stared at a virtual meltdown. Disaster had struck. Like the rivers of Babylon, how the dough spread. The pastry spread to make a base, while everything else merrily leveled above it. Heartbroken, I left the disaster to bake, slamming the oven door shut in horror.Blueberries 3 1000I let it be for quite a bit, sitting to cool in the oven because I was heartbroken. Nothing much I could do I figured, and set out to make a trifle. Upcycle as Ruchira had cleverly suggested at my overbaked batch of Wholegrain Butterscotch Blondies. It made the most fab UpcycledButterscotch Blondie Pudding not so long ago. Clearly the more often I bake, the higher the chances of upcycling! Blueberry Frangipane Wholegrain Tray Bake Yet one look at the now settled tray seemed to suggest that all wasn’t lost. I stamped out shapes to salvage a few decent round cut outs while happy hungry mouths nibbled the left over edges away. No chance for trifles!! Turned out pretty delicious, and hence the Blueberry Frangipane Wholegrain Tray Bake was born. I’ve scaled the ingredients to match the tray bake, just the base has been reduced, while the rest remains pretty much the same. I did a test run with strawberries yesterday and that came out just as good too!

Recipe: Blueberry Frangipane Wholegrain Tray Bake your picture

Summary: Moist, full of wholesome almond and fruit flavour, here’s a tray bake that you might enjoy. The Blueberry Frangipane Wholegrain Tray Bake is a quick and fuss free bake for times when berries are in plenty. Makes one 8″ X 8″ tray.

Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

  • Wholewheat biscuit base
  • 110g wholewheat flour
  • 60g unsalted butter, chilled, chopped
  • 15g brown sugar
  • Pinch salt
  • 10ml apple cider vinegar
  • 40-50ml water
  • Frangipane
  • 75g butter
  • 75g brown sugar
  • 75g almond meal
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 vanilla bean scraped
  • 150g Blueberries {or strawberries, cherries, peaches etc}
  • Almond flakes for garnishing

Method:

  1. Wholewheat biscuit base
  2. Place wholewheat flour, butter, brown sugar and salt in bowl of food processor and process briefly until you have a coarse mix. The butter should be pea sized.
  3. Add the vinegar and process briefly, then gently pour in enough water until it just about begins to come together when you pinch it between your fingertips. Don’t over work, else the pastry will become tough.
  4. Line the base of an 8″ X 8″ baking tin {or 7″ X 11″} with parchment paper. Lightly grease sides.
  5. Press the biscuit it evenly to line the bottom.
  6. Chill for 20 minutes while you preheat the oven, and make the frangipane.
  7. Frangipane
  8. Place butter, almond meal and brown sugar in same bowl of food processor and blend to mix.
  9. Add remaining ingredients and briefly process to mix. { Can be stirred together in a big bowl too.}
  10. Assemble
  11. Preheat the oven to 180C.
  12. Spread the frangipane over the chilled biscuit base, and scatter the blueberries over.
  13. Bake for 30-35 minutes, until the frangipane feels set.
  14. Allow to cool for 30 minutes, then cut into squares or bars.
  15. Serve with unsweetened cream and extra berries if desired.

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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