With blueberries in such abundance, it was time to pull out one of my favorite recipes to make for company the other day. This surprisingly easy Fresh Blueberry Tart is perfect for when you don't want to go to the trouble of making a whole pie. It also has minimal sugar so it isn't loaded with calories!
Pastry crust for a 9"-10" tart pan
2 Tablespoons sugar
3 Tablespoons cake flour
1/4 Cup Almond flour
2 Pints blueberries, cleaned and patted dry
1/4 Cup Apricot glaze (apricot jam heated 'til melted)
Place pastry crust in tart pan, pressing down gently in order to get into the scalloped rim; trim crust along the edge.
Mix dry ingredients together and spread on bottom of crust. Add blueberries, making sure that they are nice and even on the top.
Place tart pan on parchment-lined baking sheet and bake in lower middle rack of a 375 degree oven for 35-40 minutes, until the crust is golden brown. Using a pastry brush or spoon, carefully glaze the top of the tart with the apricot glaze. Allow to cool completely.
Holding tart pan with your hand underneath, gently separate the outer rim from the tart and base (don't try to remove the tart from the metal base) and place the tart on a serving plate. Serves 6-8. Enjoy and have a wonderful 4th of July celebration!
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