This was easy– Berkeley Bowl has had blueberries from Chile at very low prices for a couple of weeks now and, as I had a couple of tart shells available in the freezer, enough almond frangipane available in the refrigerator, throwing this dessert together was as easy as spreading the frangipane, studding its surface with fresh blueberries, brushing with melted butter, and putting it into the oven.

Recipe called for a bit more time in the oven than was comfortable so the crust got a bit over baked, but still quite tasty regardless.

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