This delicious blueberry crumble is made with fresh local sweet blueberries with a buttery rich crust then topped with a crispy buttery oat crumble. The best blueberry dessert you can imagine, ultimately the best!!
I love blueberries and especially a blueberry dessert. I doesn’t matter if it’s my Vegan Blueberry Oat Nut Breakfast Bars, my Easy Blueberry Crisp Recipe, my Best Blueberry Pie, or this delicious tart, to me blueberries make the best desserts. Maybe I love this fruit so much is because growing up, we didn’t eat blueberries, instead we ate apples, pears, plums, peaches, cherries and melons. I believe it was because those fruit was easily accessible on our farm.
I have made many blueberry pies and blueberry crisp, this blueberry tart is a pretty dessert to serve. The crust is similar to a shortbread, buttery and tender. The filling is much like a pie with the same ingredients and the only difference here is I added cardamom. I decided to add some gluten-free rolled oats to the crumble as I love the texture and the health benefits.
RECIPE INGREDIENTS
CRUST:
- Flour: all-purpose
- Salt
- Unsalted butter: make sure it is COLD
- Egg
- Water
FILLING:
- Fresh blueberries: is what I used for this recipe
- Sugar
- Arrowroot/tapicoa starch
- Lemon juice
- Salt
CRUMBLE:
- Flour
- Gluten-free rolled oats
- Sugar
- Brown sugar
- Cinnamon
- Cardamom
- Salt
- Unsalted butter
HELPFUL TIPS
When making the tart crust, it is important to use COLD butter. Cold butter will result in a light and flaky crust with layers of flakiness. I use unsalted butter for a reason and that is to control the amount of salt I add in a recipe. If you don’t have unsalted butter, then regular salted butter can be easily substituted.
Most crust recipes don’t call for eggs, and in this recipe I added an egg to the crust to give it structure, helps to make it more compact and it will be easier to roll. Adding only the egg yolk is an option, as I have added just the egg yolk to my tart crust in the past and it turned out perfectly.
When you take the dough out of the refrigerator, you will notice it’s quite hard and very cold. Give it some time to sit at room temperature about 10 minutes to be pliable and it will be easier to roll.
The filling consists of fresh blueberries and if you like to use frozen, then I would add 1/2 to 1 tablespoon of arrowroot/tapioca and don’t thaw out the berries.
HOW TO MAKE THIS BLUEBERRY TART
Begin with the crust by adding flour and salt to a food processor, then add the butter and pulse 4-5 times until the texture is crumbly. Add the egg and water, continue blending until the dough starts to come together. Once the dough starts to form into a ball, stop and test it by gathering some dough into your hand and it should feel moist and hold it’s shape.
Transfer to counter and knead a few times and form into a disc. Cover tightly with plastic wrap, place in the refrigerator for a minimum for 30 minutes or overnight.
Meanwhile for the crumble, melt butter in a microwave for 10 seconds, set aside to cool. In a large bowl, add flour, oats, sugar, brown sugar, cinnamon, cardamom and salt. Once the melted butter is cooled, then combine it to the flour mixture. Set aside.
When making the filling, you will need a large bowl, then add blueberries, sugar, arrowroot starch, lemon juice and salt. Toss gently until the blueberries are coated. Set aside until ready to assemble.
Ready to assemble, first roll out dough larger then 9 inch (22cm), carefully roll dough into the tart pan. Gently press the sides and remove any excess. Add the blueberry filling and the crumble evenly over the top. Bake in a preheated oven at 400℉ for 35-40 minutes.
Everyone’s oven is slightly different and whether you bake it for 35 minutes or 40 minutes, you will know when its baked by the golden colour on the crust and crumble and the blueberries are baked through when they look thick in texture. This tart is so delicious, it’s tempting to eat it for breakfast! As a dessert, we enjoyed it without any additional toppings. However, ice cream or whipping cream would be lovely.
DID YOU KNOW...
Blueberries are consider a SUPERFOOD and one of the most nutrient dense food out there. It is the KING of antioxidant foods. Rich in fiber, Vitamin C and K, and manganese are your major nutrients. Studies have shown by eating blueberries you improve your mental health, more specifically improves your memory; fights diseases such as cancer and heart disease, aids in digestion, helps to protect against aging and lowers blood pressure are the major health benefits. When you look at it, try to include blueberries in your diet daily to get the full benefits.
STORING
I leave my blueberry pies and tarts on the counter for about 2 days lightly covered. After that, I would recommend storing it in the refrigerator, covered for up to 4 days. Before serving, take it out of the refrigerator and leave at room temperature for about 30-45 minutes.
MORE DELICIOUS BLUEBERRY RECIPES.....
Did you make this recipe? I would love to hear your comments……..
Blueberry Crumble Tart
Equipment
- 9 inch (22cm) tart pan
Ingredients
Crust:
- 1¼ cups flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg, slightly whipped
- 1 tbsp water
Crumble:
- 1/2 cup flour
- 1/3 cup gluten-free rolled oats (or regular rolled oats)
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted, cooled slightly
Filling:
- 3½ cups fresh blueberries
- 2 tbsp sugar
- 1½ tbsp arrowroot/tapicoa starch (or cornstarch)
- 1 tsp lemon juice
- pinch of salt
Instructions
Crust:
- Begin by adding flour and salt to a food processor, then add the butter and pulse 4-5 times until the texture is crumbly. Add the egg and water, continue blending until the dough starts to come together. Once the dough starts to form into a ball, stop and test it by gathering some dough and it should be moist and come together. Transfer to counter and knead a few times and form into a disc. Cover tightly with plastic wrap, place in the refrigerator for a minimum for 30 minutes or overnight.
Crumble:
- Meanwhile, melt butter in a microwave for 10 seconds, set aside to cool.
- In a large bowl, add flour, oats, sugar, brown sugar, cinnamon, cardamom and salt. Once the melted butter is cooled, then combine it to the flour mixture. Set aside.
Filling:
- Preheat oven to 400℉.
- In a large bowl, add blueberries, sugar, arrowroot starch, lemon juice and salt. Toss gently until the blueberries are coated. Set aside until ready to assemble.
Assemble:
- Roll out dough larger then 9 inch (22cm), lay into the tart pan. Gently press the sides and remove any excess. Add the blueberry filling and the crumble evenly over the top. Bake for 35-40 minutes, until the crumble is golden and crispy and the crust is lightly golden in colour.
- Remove from the oven and transfer the tart to a cooling rack. Cool for about 20 minutes, remove tart from pan and serve warm. Enjoy it on it's own or serve it with vanilla ice cream or whipping cream.
