Blueberry Lemon Crumble Tart
Blueberry Lemon Crumble Tart is a tried and true dessert you'll turn to again and again.
Servings: 10 servings
Equipment
- 9 inch tart pan or springform pan
Ingredients
filling*
- 2 cups blueberries, heaped
- 2 Tbsp granulated sugar
- 2 Tbsp lemon juice
- 1 Tbsp cornstarch
crust and crumble topping
- peeled zest of 1 lemon
- 2/3 cup granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 tsp vanilla paste or extract
- 1/4 tsp salt
- 2 cups all purpose flour
- 2 Tbsp rolled oats, for the crumble topping
Instructions
- Preheat the oven to 350F. Butter and flour your 9 inch tart pan with a removable bottom.
- Toss the 2 cups blueberries with the 2 Tbsp granulated sugar, 2 Tbsp lemon juice and 1 Tbsp cornstarch. Mix well, and set aside.
- In a food processor process the peeled zest of 1 lemon and 2/3 cup granulated sugar until the zest is competley incorporated and you have a fragrant pale yellow sugar.
- In a stand mixer or with electric beaters cream the 1 cup unsalted butter with the lemon sugar you just made until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl as necessary. Beat in the 1 tsp vanilla paste or extract and 1/4 tsp salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
- With the mixer on low, slowly add the 2 cups all purpose flour and mix just until there is no dry flour left. Don't over beat but do make sure all the butter is incorporated.
- Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
- Mix the remaining dough with the 2 Tbsp rolled oats, breaking it apart with your fingers to make coarse crumbles.
- Arrange the blueberries on top of the bottom crust. Top evenly with the crumbled dough. Allow some of the berries to show through.
- Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden.
- Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
- When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.
Notes
- I like my fruit and fruit fillings on the tart side, hence the lemon juice. If your berries are tart to begin with, or you just prefer things a bit sweeter, you can reduce or omit the lemon juice.
Nutrition
Calories: 342 kcal · Carbohydrates: 41 g · Protein: 3 g · Fat: 19 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 205 mg · Potassium: 68 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 578 IU · Vitamin C: 1 mg · Calcium: 19 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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