Fresh Blueberry Almond Tart

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

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings

(5 ratings)

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

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.
High Altitude (3500-6500 ft): Bake 20 minutes; add almonds and bake 5 minutes longer.

Purchasing

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

Storage

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:

1 Serving: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 2%; Iron 2% Exchanges: 1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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