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Reviewed on 18/10/2012 9:06:27 PM by Carol

My family and friends love this. I've made several variations, substituting the berries with finely slice apple wedges tossed with the sugar and cinammon, drizzled with butter with toasted almonds also sprinkled over or peach slices with some blueberries sprinkled over. Light and fresh and holds up well for finger style eating at family events like showers.
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1/2 pkg	puff pastry, thawed and kept cold	198 g
1/2 cup	Compliments Sliced Natural Almonds, chopped	125 mL
1/3 cup	sugar, divided	75 mL
1 tbsp	all-purpose flour, plus more for dusting	15 mL
3 cups	blueberries, divided	750 mL

1.	Preheat oven to 425°F (220°C). Dust countertop with flour and roll pastry into a 12 x 12-in. (30 x 30 cm) square. Transfer to a parchment paper-lined baking sheet. Fold in edges of pastry to make a 1/2-in. (1 cm) border.
2.	Mix chopped almonds, 1/4 cup (60 mL) sugar and 1 tbsp (15 mL) flour in a small bowl. Scatter over bottom of pastry. Spread 2 cups (500 mL) blueberries in a single layer over mixture and sprinkle with remaining 1 tbsp (15 mL) of sugar.
3.	Bake 20 min. or until edges are lightly browned and bottom of tart is cooked. Sprinkle with remaining fresh blueberries. Serve warm or at room temperature.