These Hazelnut Pies are a delicious combination of fresh blueberries and a hazelnut frangipane filling.
So I had an absolute disaster happen last week. When I take my photos, I store them all on a flash drive, then edit them, and finally store the edited ones on the same flash drive. I don’t save anything to my computer and I rarely back them up (every couple of months or so). I had recently been thinking, “I really should get in to the habit of backing them up each time I save new ones so that I always have two copies.
Bet you can’t guess what happened next??? I tried to open the file one day and bup-baam! (In my head that’s the sound for the one you get on the gameshow when you’re wrong).
“THIS FILE IS CORRUPT”. What you talkin’ about, Willis??
No, no my dear computer. Clearly you have my currently-up-to-date flash drive confused with an imaginary one. Here, I’ll remove it and put it back in again. There you go. All better now? No? Wha-what? OK, now I’m getting upset. Let me try it in a different USB slot because it appears that first one no longer works properly and… wait for it … “Oh dang. That rather sucks”! Or something along those lines.
It turns out, my computer was correct. It tells me the flash drive is basically dead and needs to be formatted. I still can’t bring myself to format it just in case I somehow come across a way to magically bring it back to life. I’ve lost quite a number of photos for recipes I had all lined up to share with you all. I had this little backlog of recipes so that when I have a busy weekend, which is when I do my cooking, and can’t get something done, I would still be able to bring you something.
But all is not lost. I still have the recipes, just not the photos which means I have to make them again to get new photos before I can share them. Bummer. You mean I have to remake Choc Mint Cupcakes and Chocolate Caramel Rice Bubble Slice? Woe is me 🙂
I looked back to my last back up and here I found this one lonely recipe that I had saved up for a rainy day. And, lucky for you guys, it’s a really good one.
I made these little Blueberry & Hazelnut Pies with the idea of my Strawberry Frangipane tart in mind, so I decided to swap out the almond meal and replace it with hazelnut instead. Then used fresh blueberries and made them mini. Genius! They were delicious.
The filling for these pies is soft and delicate and nutty and the pastry is my favourite recipe, all flaky and perfect. The blueberries add just the right hit of freshness and tartness and I made them using a muffin tin so they’re super cute too.
Blueberry and Hazelnut Pies. Enjoy 🙂
Mini Blueberry and Hazelnut Pies
These Hazelnut Pies are a delicious combination of fresh blueberries and a hazelnut frangipane filling. Scroll to the bottom for the recipe
For the Pastry shell;
- 75 g butter, cubed and chilled
- 95 g (3/4 cup) plain or all purpose flour, measured correctly*) (note 2)
- 1 Tablespoon icing sugar (note 1)
- 2 Tablespoon iced water (note 1)
For the Frangipane Filling;
- ¼ cup white sugar
- 60 g butter, softened
- 1 egg
- ½ teaspoon vanilla
- ½ Tablespoon plain flour (note 1)
- ½ cup ground hazelnuts / hazelnut meal
- 30-40 fresh blueberries
- Icing sugar (powdered / confectioners) to dust
To make the pastry:
Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water ½ tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
Turn the dough out onto a board and just pull the dough together before placing in a plastic bag. Gently shape it into a disk. This needs to be refrigerated for at least ½ an hour.
For the frangipane filling:
Beat together the sugar and butter until light and fluffy. Add the egg and vanilla and beat well. Gently fold through the flour and ground hazelnuts.
Preheat oven to 180c fan forced.
Roll out the pastry between 2 sheets of lightly floured baking paper to about 4mm thick. Use a large round cookie cutter to cut out circles from the pastry. Gently push each circle into the hole of a 12 hole muffin tin. Chill for 10 minutes.
Spoon frangipane filling into cases until almost full. Dot with blueberries on top of each. Don't press them down or they will disappear underneath by the end of the cooking time.
Bake for 20-25 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it.
Allow to cool before dusting with icing sugar. Serve with cream or icecream.
- I use a standard Australian 20ml tablespoon.
- To measure flour correctly, spoon it into your cup measure and level off with a knife. Don't tap or press it down and don't scoop with the cup measure or you'll definitely end up with too much.