summer blueberry torte.

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.

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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.

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Pulled out the tart pan, inherited from my mom.spark-post-image_ehowcdn~images01_spark_92_ae_92ae9a598353e80327386d9ec70f676d

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.

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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!

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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.

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Into the oven. Line bottom rack with foil. This baby is gonna drip.
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Done. So delicious and a crowd pleaser. Definitely making this again!
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