BLUEBERRY ALMOND TART
RECIPE TYPE
Desserts and Baked Goods
SERVES
8
Prep Time: 25 min
Bake Time: 40 min
Chill: 30 min
Ingredients
1 1/4 cups Longo’s Organic All Purpose Unbleached Enriched Flour
1/4 cup Longo’s Blanched Almond Meal
2 tbsp granulated sugar
3/4 cup unsalted butter, cubed
FILLING:
3/4 cup Longo’s Blanched Almond Meal
1/3 cup granulated sugar
2 Longo’s Enriched Coop Large Eggs
1/3 cup unsalted butter, softened
1/2 tsp almond extract
1 1/4 cups fresh blueberries, raspberries or halved pitted cherries
TOPPING:
1/4 cup Longo’s Sliced Almonds (optional)
Whipped cream (optional) Fresh blueberries (optional)
Directions
STEP 1: Combine flour, almond meal and sugar in large bowl. With fingers, work in butter until mixture clumps together and is no longer crumbly.
STEP 2: With floured hands, press dough evenly into bottom and up sides of 9-inch tart pan
with removable bottom. Refrigerate for about 30 minutes or until firm and chilled. (Make-ahead: Cover and refrigerate for up to 3 days.)
STEP 3: With fork, prick pastry shell all over; bake in preheated 375°F oven for about 20 minutes or until light golden. Let cool completely on rack.
STEP 4: Filling: Meanwhile, using hand mixer, beat together almond meal, sugar, eggs, butter and almond extract in large bowl until smooth and creamy.
STEP 5: Spread evenly into baked tart shell. Sprinkle blueberries overtop and press gently into filling to submerge. Sprinkle with almonds, if using.Bake for about 20 minutes or until golden and filling is set. Let cool completely before slicing.
STEP 6: Serve dolloped with whipped cream and more blueberries, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 390 calories
Protein 5g | Fibre 3g |
Fat 29g | Sugar 15g |
Carbs 29g | Sodium 15mg |
