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Fresh Blueberry Almond Tart

  • Prep 15 min
  • Total 30 min
  • Servings 6
  • Save
    1K
  • Pinterest
    26
  • Print
    210
  • Email
    19
  • Facebook
    4

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
110
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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