Fresh Blueberry Almond Tart

Dairy Free
Health score
5%
Fresh Blueberry Almond Tart
30 min.
6
430kcal

Suggestions


Indulge in the delightful flavors of summer with our Fresh Blueberry Almond Tart, a dessert that perfectly balances sweetness and nuttiness while being completely dairy-free. This tart is not only a feast for the eyes but also a treat for your taste buds, making it an ideal choice for gatherings or a cozy night in.

With just 30 minutes of preparation, you can create a stunning dessert that serves six people, each slice bursting with juicy blueberries and a hint of almond extract. The golden, flaky crust provides the perfect base, while the sliced almonds add a satisfying crunch that complements the soft, luscious filling. The addition of sugar crystals on the crust gives it a touch of elegance, making it a showstopper on any dessert table.

Whether you're hosting a summer barbecue, celebrating a special occasion, or simply treating yourself, this Fresh Blueberry Almond Tart is sure to impress. It's a delightful way to enjoy fresh blueberries, and with its simple preparation, you can spend less time in the kitchen and more time enjoying the company of friends and family. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cups blueberries fresh
  • 0.3 cup granulated sugar 
  • 1.5 tablespoons cornstarch 
  • tablespoons water 
  • 0.3 teaspoon almond extract 
  • 14.1 oz pie crust dough refrigerated softened (2 Count)
  • 0.5 cup almonds sliced
  • teaspoon evaporated cane juice white

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
  2. Remove crust from pouch; unroll on ungreased cookie sheet.
  3. Spread 1/4 cup of the almonds over crust; press lightly into crust.
  4. Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly.
  5. Sprinkle crust edge with sugar crystals.
  6. Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.

Nutrition Facts

Calories430kcal
Protein5.59%
Fat44.12%
Carbs50.29%

Properties

Glycemic Index
20.02
Glycemic Load
10.21
Inflammation Score
-4
Nutrition Score
8.6826087106829%

Flavonoids

Cyanidin
4.36mg
Petunidin
15.55mg
Delphinidin
17.48mg
Malvidin
33.34mg
Peonidin
10.01mg
Catechin
2.71mg
Epigallocatechin
0.52mg
Epicatechin
0.35mg
Eriodictyol
0.02mg
Naringenin
0.03mg
Luteolin
0.1mg
Isorhamnetin
0.2mg
Kaempferol
0.85mg
Myricetin
0.64mg
Quercetin
3.81mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:430.35kcal
21.52%
Fat:21.39g
32.91%
Saturated Fat:5.74g
35.88%
Carbohydrates:54.86g
18.29%
Net Carbohydrates:51.04g
18.56%
Sugar:17.11g
19.01%
Cholesterol:0mg
0%
Sodium:273.61mg
11.9%
Alcohol:0.06g
100%
Alcohol %:0.05%
100%
Protein:6.1g
12.2%
Manganese:0.64mg
31.86%
Vitamin E:2.55mg
17%
Fiber:3.83g
15.3%
Vitamin B1:0.22mg
14.48%
Vitamin K:14.38µg
13.7%
Folate:52.97µg
13.24%
Vitamin B2:0.22mg
13.13%
Iron:2.17mg
12.05%
Vitamin B3:2.28mg
11.42%
Phosphorus:91.03mg
9.1%
Magnesium:33.78mg
8.45%
Copper:0.16mg
7.99%
Selenium:4.28µg
6.12%
Vitamin C:4.79mg
5.8%
Potassium:159.58mg
4.56%
Zinc:0.62mg
4.14%
Vitamin B5:0.37mg
3.67%
Calcium:36.56mg
3.66%
Vitamin B6:0.07mg
3.48%