1/2 cup olive oil
3 egg whites
1 cup white sugar
1 tablespoon lemon juice
3 tablespoons blueberries
1/2 cup canned blueberries
1/4 teaspoon vanilla extract
1 cup finely chopped almonds
Preheat oven to 375 degrees F (190 degrees C).
Melt olive oil in a large bowl. Stir egg whites into olive oil mixture. Spread the mixture evenly over 1/2-inch layers of paper or aluminum foil.
Place square of aluminum foil over the egg whites (or paper) to prevent magenta overtop). Reposition the tin foil by sliding the edges with a wooden toothpick. Place bottom layer of foil over the blueberry filling. Fold over the top of the blueberry. Place almonds on top sheet of foil. Roll up the foil, securing with a silver piece. Place tart on foil.
Bake in preheated oven for 1 hour, or until crust is golden. Remove foil from tart, place on bottom sheet of foil, and flatten edges of tin foil against top and sides. Return tart to oven for 2 hours. Remove foil from tart while remaining hot. Cool gently, and chill in refrigerator.