Blueberry Crumble Tart Recipes

BLUEBERRY CRUMBLE TARTS

Steps:

• Preheat the oven to 375 degrees
• In a small bowl add graham cracker crumbs, cinnamon, and melted butter. Using a fork mix until combined.
• Divide the crumb mixture into four 5 inch mini pie tins. Gentle press.
• In a medium bowl add blueberries, 1 tablespoon of lemon juice, sugar, and cornstarch. Mix until blueberries are coated.
• Divide the blueberry mixture into the pie tins.
• In a small bowl add the rolled oats, flour, brown sugar, cinnamon, and cold butter. mix using a fork or your hands just until crumbly
• Divide the crumb topping over the blueberries.
• Place pie tins on a baking sheet. Bake for 35 minutes or until brown and bubbly.
• Let cool 10 minutes. Serve with a scoop of vanilla ice cream or whipped cream if desired.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLUEBERRY CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That's ok. Place filling in the refrigerator until needed in step 4.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the edges of the crust. Place pie in the refrigerator until needed in the next step.
• Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

BLUEBERRY CRISP TART

Steps:

• Preheat the oven to 350°F.
• In a bowl, mix all the crust ingredients together with a spoon or spatula until it forms a shaggy mass. Dump the mass into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until golden brown. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.).
• In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
• In another bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter with your fingertips, until you have a very dry, almost sandy dough, that clumps together when you press it.
• When the crust is cool, spread the berries into it evenly. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are just beginning to collapse, and the topping is crisp. Cool slightly. Serve with vanilla ice cream or whipped cream.

BLUEBERRY CRUMBLE TART

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.