Blueberry Crumb Tart

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.