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
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.
Filling:
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! |
