Family Foods

From Our Family
to Yours

Blueberry & Almond Tart
Makes 8



  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.
  • 1/2 pkg (198 g) puff pastry, thawed and kept cold
  • 1/2 cup (125 mL) Sliced Natural Almonds, chopped
  • 1/3 cup (75 mL) sugar, divided
  • 1 tbsp (15 mL) all-purpose flour, plus more for dusting
  • 3 cups (750 mL) blueberries, divided