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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe is from Woman's Day. Ingredients:
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
2/3 cup granulated sugar, plus |
2 tablespoons granulated sugar |
1/2 teaspoon salt |
1/2 cup unsalted butter, cut up |
1 tablespoon white vinegar |
5 cups fresh blueberries |
1/4 teaspoon ground cinnamon |
1/2 teaspoon almond extract |
confectioners' sugar |
Directions:
1. Heat oven to 375°F.
2. Coat a 9-in. square or round tart pan with a removable bottom with nonstick spray.
3. Pulse 1 cup flour, 2 Tbsp sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form.
4. Sprinkle with vinegar; pulse just until blended.
5. Turn out dough and bring together with fingers.
6. Press dough into bottom of tart pan.
7. Top with 3 cups berries.
8. Mix remaining 2 Tbsp flour, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract.
9. Bake tart 50 to 60 minutes until bubbly.
10. Remove from oven and top with remaining 2 cups blueberries.
11. Let cool in pan on wire rack.
12. Sprinkle with confectioners' sugar.
13. Serve warm or at room temperature.
14. Note: The tart can be made a day ahead.
15. Once cooled, loosen it from the pan so it won't stick when you're ready to serve.
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