Mary Ellen Bartley

Fresh blueberries are so juicy and sweet; you don't need much more to create a fantastic dessert. Here, they're layered on top of a buttery crust and drizzled with almond extract and a cinnamon-sugar mix.

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Cal/Serv: 200 Yields: 12 Prep Time: 0 hours 10 mins Total Time: 1 hour 0 mins

Ingredients 1 c. all-purpose flour 2 tbsp. all-purpose flour 2/3 c. granulated sugar 2 tbsp. granulated sugar 1/2 tsp. salt 1 stick unsalted butter 1 tbsp. white vinegar 5 c. blueberries 1/4 tsp. ground cinnamon 1/2 tsp. Almond Extract confectioners’ sugar This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Heat oven to 375°F. Coat a 9-in. square or round tart pan with a removable bottom with nonstick spray. Pulse 1 cup flour, 2 Tbsp sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form. Sprinkle with vinegar; pulse just until blended. Turn out dough and bring together with fingers. Press dough into bottom of tart pan. Top with 3 cups berries. Mix remaining 2 Tbsp flour, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract. Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups blueberries. Let cool in pan on wire rack. Sprinkle with confectioners' sugar. Serve warm or at room temperature.

Tips & Techniques The tart can be made a day ahead. Once cooled, loosen it from the pan so it won’t stick when you’re ready to serve.

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