Blueberry crumble tart

Delectable dessert loaded with flavour and texture!

With its shortbread base, gooey blueberry filling and crisp crumble topping, this tart is a trifecta of perfect flavours and textures. I like that it’s not overly sweet and is just as good a day or two after it’s been made. You can use either fresh or frozen blueberries to make this tart and still get the same results – just be sure to include the full amount of cornstarch if using frozen berries. This tart is delicious on its own, but also very nice with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a great way to enjoy all the best things about blueberry pie without having to make any pastry! If you like this recipe, you might also enjoy my blueberry-crumble shortbread cookies. 

Ingredients

For the crumble topping:

  • 1/3 cup (90 mL) brown sugar
  • 1/4 cup (60 mL) butter, softened
  • 1/4 teaspoon (1.25 mL) cinnamon
  • pinch of nutmeg
  • 1/3 cup (90 mL) all-purpose flour
  • 1/4 cup (60 mL) oats (regular or large flake)

For the shortbread crust:

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/3 cup (90 mL) white sugar
  • 3/4 cup (185 mL) cold butter, cut into 1/2″ pieces

For the blueberry filling:

  • 4 cups (1 L) blueberries
  • 2 tablespoons (30 mL) freshly squeezed lemon juice
  • 1/2 cup (125 mL) white sugar
  • 1 – 2 tablespoons (15 – 30 mL) cornstarch*
  • 1 teaspoon (5 mL) cinnamon

*Use 1 tablespoon with fresh berries and 2 tablespoons with frozen berries.

Method

For the crumble topping:

  • In a medium bowl, cream together sugar, butter, cinnamon, and nutmeg until fluffy.
  • Gently mix in flour and oats just until it comes together but is still crumbly, similar to cookie dough.
  • Refrigerate until ready to use.

For the shortbread crust:

  • Preheat the oven to 375F.
  • Combine the flour and sugar in a food processor. Add the butter and pulse until the mixture looks like coarse sand.
  • Press mixture firmly and evenly into the bottom of a 9″ springform pan.
  • Put the pan in the middle of the preheated oven. Put a baking sheet (a round pizza pan works well) on the rack below, to catch any butter that sneaks out of the pan during baking.
  • Bake for 15 minutes or until the crust just is just beginning to turn light brown.
  • Remove from the oven (don’t turn oven off).

For the blueberry filling:

  • While shortbread crust is baking, combine the sugar, cornstarch and cinnamon in a small bowl.
  • Put the berries in a large bowl, drizzle lemon juice on top. Stir gently to combine.
  • Sprinkle sugar mixture over berries, stir gently to coat berries evenly.
  • When shortbread crust has finished baking, spoon berries evenly on top of crust.
  • With your fingers, break the cold crumble topping into small clumps and sprinkle evenly on top of berries.
  • Bake for 45 – 50 minutes until topping is golden brown.

  • Let cool in pan at least one hour before serving.
  • You should be able to slide the blade of a large knife between the bottom crust and the pan and ever so carefully transfer the tart to a serving plate.

Serves 8 – 10.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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