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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.