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.
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