Friday, July 26, 2013

Blueberry Crumble Tart

by Sheila Connolly

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!


Shortbread Crust:

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.


4 cups blueberries
2 Tblsp lemon juice
1/2 cup sugar
1 tsp cinnamon

Crumble Topping:

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.

Adora rocks!

Look how clean!


  1. I love anything blueberry and this looks easy enough to make for company while you're serving dinner. thanks Sheila...

    and now I have oven envy:)

  2. I'm so envious of your new oven. Good to know that you like it. I'll be in the market for one fairly soon.

    I think recipes like this, along with coffeecakes, are among the most popular. No fussy frostings, healthy fruit, and everyone loves them. Love the new Irish pan! I think Sophie might have to get one!


  3. Krista, I have a couple of classic round tart pans, but they're about 1" deep and everything overflows (and I'm not about to do that to Adora!). I love having a really deep one now so I don't have to worry--and for once, the non-stick surface really doesn't stick.

    I can't believe how easy this recipe is!

  4. You rock too, Sheila! I love the new Cadillac, I mean, stove. Adora!

    This recipe looks great too. Yum

  5. Blueberries with shortcake. Oh my! Yes!