Thursday, March 4, 2010

Blueberry Streusel Tart

For dessert last night, I made a blueberry streusel tart. The best part was probably the streusel topping, but the combination of the topping, the blueberry mixture, and the shortbread crust made for an unbelievable dessert. We all had second helpings it was so good.

Blueberry Streusel Tart
Adapted from Joy of Cooking
Yield: 9.5-inch tart pan, 6-8 servings
Print recipe

Shortbread Crust
3/8 cup butter
1/3 cup sugar
3/4 cup flour
  1. Preheat oven to 350F.

  2. Cream butter and sugar together until light.

  3. Mix in flour.

  4. Pat into bottom and up the sides of the tart pan.

  5. Prick bottom all over with a fork.

  6. Bake for 12 minutes. Crust should not be coloured.

Streusel Topping
1/2 cup flour
1/3 cup sugar, or light brown sugar, or a combination
1/3 cup ground almonds
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp salt
  1. Mix all ingredients together with a fork until the mixture resembles coarse crumbs.

Blueberry Filling
3 cups blueberries (I used frozen)
1/3 cup sugar
2 tbsp tapioca
1 tbsp lemon juice
1 tsp lemon zest
  1. Stir all ingredients together until just combined.

  2. Distribute the mixture evenly in the tart crust.

  3. Sprinkle the streusel topping over the berries.

  4. Bake at 350F for 45 to 50 minutes, or until the streusel has browned and thick juices bubble up near the center.

  5. Best served the day the tart is made.

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