Sheet Pan Blueberry Almond Tart

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rustic tart featuring fresh blueberries and toasted almonds on a flaky puff pastry base, baked on a sheet pan for simplicity. This French-inspired recipe, ready in about 45 minutes, layers frozen puff pastry sheet, fresh blueberries, almond flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Line a sheet pan with parchment paper and unfold 1 thawed puff pastry sheet onto it, lightly pressing to fit.
  2. Step 2: Using a sharp knife, score a 1-inch border around the edges of the puff pastry, being careful not to cut through.
  3. Step 3: In a bowl, gently toss 2 cups fresh blueberries with 1 tbsp cornstarch, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract until berries are coated.
  4. Step 4: Sprinkle 1/4 cup almond flour evenly within the scored border on the puff pastry.
  5. Step 5: Spoon the blueberry mixture over the almond flour, spreading evenly inside the border.
  6. Step 6: Fold the edges of the pastry inward slightly, then brush the 1 beaten large egg over the exposed pastry edges to create a golden crust.
  7. Step 7: Sprinkle 1/4 cup toasted sliced almonds over the blueberries.
  8. Step 8: Bake for 25-30 minutes until the pastry is puffed and golden and the blueberries are bubbling.
  9. Step 9: Cool on the sheet pan for 10 minutes before slicing and serving warm or at room temperature.

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