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.