The Pioneer Woman Tasty Kitchen
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Blueberry Crumb Tart

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8

Description

I love blueberries. I love tarts. I love springtime. I love making blueberry tarts in the springtime!

Ingredients

  • FOR THE CRUST AND CRUMB TOPPING:
  • 1 cup All-purpose Flour
  • ¼ cups Granulated Sugar
  • ¼ teaspoons Fine Salt
  • 8 Tablespoons Cold Butter, Cut Into 1/4 Inch Pieces
  • FOR THE FILLING:
  • 1 whole Large Egg
  • ⅓ cups Granulated Sugar
  • 3-½ Tablespoons All-purpose Flour
  • ¼ cups Sour Cream
  • 1 teaspoon Pure Vanilla Extract
  • 1 pinch Salt
  • ⅛ teaspoons Freshly Grated Nutmeg
  • 1-¾ cup Fresh Or Frozen Blueberries

Preparation

Preheat oven to 325 F. Spray a tart pan (I used a 4×14 inch tart pan) with oil/flour baking spray. Set aside.

In a medium bowl combine the flour, sugar and salt. Use a pastry cutter to “cut in” the butter until the mixture resembled coarse meal (the butter pieces should be the size of small pebbles). Remove 1/2 cup of the mixture and reserve it for the topping.

Press the remaining crust mixture into the prepared tart pan. Place tart pan on a sheet pan and bake in preheated oven for 12 minutes. Remove from oven and set aside while you prepare filling.

For the filling: In a large bowl whisk together all pf the filling ingredients except for the blueberries until combined. Gently stir in the blueberries and pour into the pre-baked tart crust. Sprinkle reserved topping evenly on top.

Bake for 40-45 minutes or until topping is lightly browned. Cool completely before serving.

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Avatar of novagee

novagee on 5.19.2013

WARNING! This is really good, but I think you need 3 1/2 TBLSP of Flour in the topping, NOT cups. Totally a typo I would make, and it is correct on her site. Very tasty for my mother-in-law who delights in blueberries!

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