Skip to main content

Fresh Blueberry Almond Tart

(0 reviews)
Fresh Blueberry Almond Tart
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

An artisan-style blueberry pie often called crostata is made easy with refrigerated pie crust.

Ingredients

2
cups fresh blueberries
1/3
cup granulated sugar
1 1/2
tablespoons cornstarch
2
tablespoons water
1/4
teaspoon almond extract
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/2
cup sliced almonds
1
teaspoon white decorator sugar crystals

Directions

  • 1 Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
  • 2 Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
  • 3 Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
  • 4 Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.
Tips  

Look for decorator sugar crystals in the gourmet section of supermarkets or in cake-decorating supply stores.

Store Pillsbury® refrigerated pie crusts in the main part of the refrigerator rather than in the door or the crisper. For longer storage, freeze it before the "use-by" date for up to two months.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet