Blueberry & Almond Tart

By Peggie

Ingredients

• 1/2 pkg puff pastry, thawed and kept cold
• 1/2 cup sliced natural almonds, chopped
• 1/3 cup sugar, divided
• 1 tbsp all purpose flour, plus more for during
• 3 cups blueberries, divided

Preparation

Step 1

Preheat over to 425. Dust countertop with flour and roll pastry into a 12/12 square. Transfer to a parchment paper lined baking sheet. Fold in edges of pastry to make a 1/2 inch border.

Mix chopped almonds, 1/4 cups sugar and 1 tbsp flour in a small bowl. Scatter over bottom of pastry. Spread 2 cups blueberries in a single layer over mixture and sprinkle with remaining 1 tbsp of sugar.

Bake 20 minutes or until ledges are lightly browned and bottom of tart is cooked. Sprinkle with remaining fresh blueberries. Serve warm or at rom temperature.