BLUEBERRY CRUMBLE TART
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
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
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AHMSZ sharif
[email protected]Yum!
Asher Sonwaalaameeh
[email protected]This recipe was a bit more work than I expected, but it was worth it. The tart was absolutely delicious.
Ed H
[email protected]The crumble topping on this tart was amazing! It was so buttery and flavorful. I could have eaten just the topping by itself.
Rahma Hassan
[email protected]This tart was a little too tart for my taste, but I think that's just because I used frozen blueberries. I'll try it again with fresh blueberries next time.
YuGal
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! The tart was perfectly balanced, with a sweet and tangy filling and a buttery, crumbly topping.
Nina Lynch
[email protected]This recipe was easy to follow and the tart turned out beautiful. The crumble topping was a little too sweet for my taste, but overall it was a delicious dessert.
Hammdan
[email protected]I'm not usually a fan of crumbles, but this one was surprisingly good. The blueberries were tart and flavorful, and the crumble topping was buttery and sweet. I'd definitely recommend this recipe.
Tania De swardt
[email protected]This blueberry crumble tart was a total hit at my dinner party! The filling was bursting with juicy blueberries, and the crumble topping was perfectly crispy. I'll definitely be making this again.