FRESH BLUEBERRY ALMOND TART

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Fresh Blueberry Almond Tart image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

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:

  • Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
  • Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
  • 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.
  • 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.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

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