Pear and Blueberry Tart
Serving Size / Yield
- Pre-Made Pie Crust
- ¾ cup confectioner’s sugar
- 6 tbs unsalted butter, softened
- 1 large egg, room temp
- ¾ cup almond meal
- 1 tbs gluten-free baking mix
- 1 tbs almond extract
- 4 pears peeled, cored and thinly sliced
- container of blueberries
In a bowl, whisk butter and sugar together until smooth.
Add in egg and continue mixing until mixture is creamy and smooth.
Now add in almond extract, almond meal, and baking mix and continue blending.
Pour mixture into pre-made pie crusts.
Place pears and blueberries over the mixture.
Bake on 350 for 25 minutes or until the top is brown.