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!

The shortbread crust and crumble topping work so well with the not-too-sweet blueberry filling. This tart keeps fresh for days without getting soggy!

Ingredients

For the crumble topping:
1/3 cup brown sugar
¼ cup butter, softened
1/4 tsp cinnamon
pinch of nutmeg
1/3 cup all-purpose flour
¼ cup oats (regular or large flake)

For the shortbread crust:
1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup cold butter, cut into 1/2″ pieces

For the blueberry filling:
4 cups blueberries
2 tablespoons freshly squeezed lemon juice
1/2 cup white sugar
1 – 2 tablespoons cornstarch *
1 tsp 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.

This tart is super tasty and ideal for those who don’t like to fuss with pastry.

• 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.