Blueberry & Almond Tart

Prep time: 5min
Total time: 30min
Serves 8
1/2 pkg
puff pastry, thawed and kept cold
198 g
1/2 cup
Sliced Natural Almonds, chopped
125 mL
1/3 cup
sugar, divided
75 mL
1 tbsp
all-purpose flour, plus more for dusting
15 mL
3 cups
blueberries, divided
750 mL
1/8 of the recipe
9 g
saturated fat
3.5 g
29 g
4 g
10 mg
3 g
80 mg


  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.

  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.

  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.

Product Recall : Compliments Pastrami