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1/1 Photo of Blueberry Almond Tart With Frangipane
This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.
Units: US | Metric
Serving Size: 1 (1694 g)
Servings Per Recipe: 1
The following items or measurements are not included: