My brother asked me to bake a blueberry pie for his birthday dinner…I took a few liberties, inspired by the successful Cherry Almond Torte.
Used the crust recipe from food52:
http://food52.com/recipes/5294_cherry_almond_torte
Started with fresh farmers’ market blueberries. Super pricey, I usually find a better deal at Trader Joe’s.
Pulled out the tart pan, inherited from my mom.
First, made the crust… Sugar and butter, cut together. I decided to go low-tech and avoid the cuisinart. The crust uses both Regular and Almond flour—$16.99 per pound at the local Co-op. Again, if you can find it at TJ’s, it is much more reasonable.
Zest of one lemon… will use the juice in the blueberry mixture.
Lightly tossed the rinsed blueberries with tapioca, sugar, sea salt and lemon juice, then spooned them into the pre-baked tart shell. Be gentle with these babies!
Rolled out the remaining dough and cut shapes to decorate the top. Arranged the shapes…You can use any cookie cutter shape(s) you like.
Generously sprinkled sugar on the dough cut-outs.
Into the oven. Line bottom rack with foil. This baby is gonna drip.
Done. So delicious and a crowd pleaser. Definitely making this again!
Toast 
