Fresh Blueberry Almond Tart

 


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

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.

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