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

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.