Best 2 Blueberry Crumble Tart Recipes

Blueberry crumble tarts are a delightful treat that combines the sweetness of blueberries with a buttery, crumbly topping. With their vibrant purple hue and burst of flavor, these tarts are a surefire hit at any gathering. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating the perfect blueberry crumble tart. From selecting the ripest blueberries to mastering the art of the perfect crumble topping, we'll cover all the essential steps to ensure your tart turns out delicious and visually stunning. So gather your ingredients, preheat your oven, and let's dive into the world of blueberry crumble tarts!

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY CRUMBLE TART

Blueberry Crumble Tart image

This is from The Montreal Gazette. It looks yummy, and I'll probably try in the fall when the prices are cheap at the open markets. Executive chef Christian Mertenat created the recipe, though, and the newspaper got a hold of it. Since I have not made this recipe yet, the prep time is a guess estimate.

Provided by Studentchef

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 genoise cake, store bought cut into thin slices
2 cups fresh blueberries
2 cups sugar
1 cup ground hazelnuts
1 cup coarsely chopped hazelnuts
1/4 cup cornstarch
4 egg whites
icing sugar, for sprinkling
2 tablespoons granulated sugar
1 1/4 cups pastry flour
1/2 teaspoon salt
1/2 cup unsalted butter
2 eggs, slightly beaten

Steps:

Preheat the oven to 350 degrees F.
For the pastry shell, mix sugar, flour and salt in a bowl.
Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
Allow to refrigerate for 30 minutes.
On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
Keep the oven on a 350 degrees F.
For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
Place the blueberries on top.
In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
Spread this crunmble over the blueberries, and sprinkle generously.
Bake the pie for 40 minutes, until the topping is golden brown.

Nutrition Facts : Calories 612.6, Fat 29, SaturatedFat 8.9, Cholesterol 83.4, Sodium 192.9, Carbohydrate 83.4, Fiber 3.8, Sugar 58.1, Protein 9.4

PEACH-BLUEBERRY CRUMBLE TART

Peach-Blueberry Crumble Tart image

This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup butter, melted
2 cups frozen unsweetened blueberries, thawed
2 cups frozen unsweetened sliced peaches, thawed
1 tablespoon honey
CRUMB TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup old-fashioned oats
1/4 cup chopped pecans
1/8 teaspoon ground cloves
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

Use fresh blueberries. Fresh blueberries have the best flavor and texture. If you can't find fresh blueberries, frozen blueberries will also work.
Don't overmix the dough. Overmixing the dough will make it tough. Mix it just until the ingredients are combined.
Chill the dough before baking. Chilling the dough will help it hold its shape and prevent it from spreading too much.
Bake the tart until the crust is golden brown and the filling is bubbling. The tart is done baking when a toothpick inserted into the center comes out clean.
Let the tart cool before slicing. The tart will be easier to slice if you let it cool for at least 15 minutes before slicing.

Conclusion:

Blueberry Crumble Tart is a delicious and easy-to-make dessert that is perfect for any occasion. The tart has a flaky crust, a sweet and tangy blueberry filling, and a crunchy crumble topping. It is a great way to use up fresh blueberries and is sure to be a hit with your family and friends.