If you want a sweet and delicious recipe that will make guests feel at home, try this vegetarian-friendly tart. With a cinnamon and almond shell, this breakfast pastry is guaranteed to impress any guest.
Recipe courtesy of QVC Host Jill Bauer.
Combine the flour, sugar, and cinnamon in the bowl of a food processor and pulse to blend. Add the butter, a little at a time, and continue to pulse until the dough comes together in small pieces. If it looks dry, add in the cold water, and pulse. The dough has reached the perfect consistency when you can form it into a ball. Wrap the balled dough in plastic wrap and let it rest in the refrigerator for 1 hour.
Preheat the oven to 375 degrees F.
Unwrap the dough and roll it out to form a 10-by-16-inch rectangle. Wrap the dough around the rolling pin and lift it onto a large rectangular baking pan.
Sprinkle the dough with sliced almonds, leaving a 2-inch border clear to fold over the tart.
Drain the canned blueberry filling, leaving about 1/2 of the syrup in the can. Combine the half-drained blueberry filling with the fresh blueberries and lemon juice. Spoon the filling onto the crust, leaving a 2-inch border. Gently fold in the edges on all sides. Brush the edges of the pastry with the egg wash and sprinkle with the sliced or slivered almonds. Bake for 30—40 minutes.
When ready to serve, garnish with the lemon zest.