BLUEBERRY CRISP TART
This tart combines a shortbread-like crust and fresh blueberries with an oaty crisp topping. The rich, buttery crust is pliant and easy to work with, and it does not need to be rolled. Adapted from a recipe from Cara Eisenpress and Phoebe Lapine's _In The Small Kitchen_ (http://amzn.to/mEWjeu), as reprinted by Caroline Russock at Serious Eats. http://bit.ly/iqcPib
Provided by DrGaellon
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a bowl, mix all the crust ingredients together with a spoon or spatula until it forms a shaggy mass. Dump the mass into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until golden brown. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.).
- In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
- In another bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter with your fingertips, until you have a very dry, almost sandy dough, that clumps together when you press it.
- When the crust is cool, spread the berries into it evenly. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are just beginning to collapse, and the topping is crisp. Cool slightly. Serve with vanilla ice cream or whipped cream.
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Niha Raj
[email protected]I'm definitely going to try this recipe. It looks so good!
Peter Pearson
[email protected]This tart looks delicious, but I'm not sure I have the time to make it.
NB Gaming
[email protected]I would not recommend this recipe.
Soni Lama
[email protected]The recipe was easy to follow, but the tart didn't turn out as good as I expected.
Joy Vai
[email protected]This tart is a little too sweet for my taste, but it's still very good.
AHMED OPALO
[email protected]This is the best blueberry crisp tart I've ever had. The crust is amazing and the filling is so flavorful.
NANSUKUSA HADIJAH
[email protected]I've made this tart several times now and it's always a hit. It's so easy to make and it always turns out perfectly.
Abdulwahid khan
[email protected]I'm not a big fan of blueberries, but I loved this tart. The almonds and the crisp crust really balance out the tartness of the blueberries.
Siyabonga Sibanyoni
[email protected]This tart is the perfect summer dessert. It's light and refreshing, and the blueberries are bursting with flavor.
Md Manaa
[email protected]I substituted raspberries for the blueberries and it was still delicious!
devon roberts
[email protected]The recipe was easy to follow and the tart turned out perfectly. I will definitely be making this again.
Mutenyo Chrispus
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it.
Dilshad Shah
[email protected]This blueberry crisp tart was absolutely delicious! The crust was flaky and buttery, and the filling was sweet and tart. I loved the combination of blueberries and almonds.