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Fresh Blueberry Almond Tart

 13 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6
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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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
259.5
Calories from Fat
110
% Daily Value
Total Fat
12.0g
18%
Saturated Fat
3.6g
18%
Trans Fat
0g
Cholesterol
6.7mg
2%
Sodium
174.4mg
7%
Total Carbohydrate
38.4g
13%
Dietary Fiber
2.2g
9%
Sugars
17.1g
Protein
2.0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
2.40%
2%
Iron
2.40%
2%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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