Ingredients
Equipment
Method
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.