|Look how clean!|
Friday, July 26, 2013
Blueberry Crumble Tart
I know, I know, everybody is doing blueberries—but it's the season. The strawberries have passed, and local apples don't start to arrive until next month. Besides, I need to bake: I have this shiny new oven and it's time to christen Adora (that's what GE named this stove, for reasons that mystify me), to take her out for a spin and see what she can do (just as soon as I figure out how to turn on the oven). This is the first time the temperature around here has fallen below 90 (although not by much) in over a week, so here we go.
As I may have mentioned before (oh, every month or so), I am pie-crust challenged, which is why I really like this very easy recipe. Combine three ingredients, blend in a food processor, press into place, and you're done (oh, and it tastes good too).
And I get to show off my lovely new Irish pan, with the removable bottom!
BLUEBERRY CRUMBLE TART
1 1/2 cups all-purpose flour
1/3 cup sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2" pieces
Preheat the oven to 375 degrees. (Which Adora accomplished in six minutes!)
Blend the flour and sugar in a food processor. Add the butter and process (turning on and off quickly) until the mixture looks like coarse sand. Press into the bottom of a 9" square pan (okay, you can use round if you have to).
Bake for 15 minutes or until the crust just begins to brown (it will puff up a little, but that's okay). Remove from the oven but leave the oven on.
2 Tblsp lemon juice
1/2 cup sugar
1 tsp cinnamon
1/3 cup brown sugar
1/2 stick butter, softened
1/4 tsp cinnamon
pinch of nutmeg and salt
3/4 cup all-purpose flour
Toss together the blueberries, lemon juice, sugar and cinnamon in a bowl.
In another bowl, make the topping: cream together sugar, butter, cinnamon, nutmeg and salt until fluffy. Gently mix in flour just until crumbly.
Spoon the blueberry mixture into the partially baked tart shell (leave any liquid in the bowl). Sprinkle the crumble topping evenly over the top, and bake for 45-55 minutes, until crust is golden brown.