Blueberry & Almond Tart
Made with Heeman's Blueberries
3 cups
750 ml
Blueberries
1/2 pkg
198 g
Puff pastry, thawed and kept cold
1/2 cup
126 ml
Almonds, chopped
1/3 cup
75 ml
Sugar
1 tbsp
15 ml
All-purpose flour, plus more for dusting
Prep. Time
5 min.
Cooking Time
30 min.
Servings
8
Step 1
Preheat oven to 425°F (220°C). Dust countertop with flour and roll pastry into a 12 x 12-in. (30 x 30 cm) square. Transfer to a parchment paper-lined baking sheet. Fold in edges of pastry to make a 1/2-in. (1 cm) border.
Step 2
Mix chopped almonds, 1/4 cup (60 mL) sugar and 1 tbsp (15 mL) flour in a small bowl. Scatter over bottom of pastry. Spread 2 cups (500 mL) blueberries in a single layer over mixture and sprinkle with remaining 1 tbsp (15 mL) of sugar.
Step 3
Bake 20 min. or until edges are lightly browned and bottom of tart is cooked. Sprinkle with remaining fresh blueberries. Serve warm or at room temperature.
Nutritional Facts per Serving: 105 calories, 4 g protein, 4.5 g fat, 14.5 g carbohydrates, 40 mg sodium, 5 g cholesterol, 1.5 g fibre
