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Fresh Blueberry Almond Tart

Fresh Blueberry Almond Tart
  • Prep 15 min
  • Total 30 min
  • Servings 6
An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.
Updated June 28, 2021

Ingredients

  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon almond extract
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup sliced almonds
  • 1 teaspoon white decorator sugar crystals

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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