Blueberry Crisp Tart
Makes one 9-inch tart
Inspired by this blueberry crisp from Martha Stewart
For the filling:
1 pint (300 grams or about 2 cups) fresh blueberries
1 tablespoon + 1 teaspoon (16 grams) sugar
2 teaspoons (10 grams) cornstarch
juice of half a lemon
For the crust:
1 cup (125 grams) flour
3/4 cup (70 grams) old-fashioned oats
1/2 cup + 1 tablespoon (120 grams) sugar
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) salt
1/2 teaspoon (2 grams) cinnamon
6 tablespoons (85 grams) butter, softened and cut into pieces
zest of half a lemon
1 tablespoon (10 grams) sparkling sugar, optional
Preheat the oven to 400. Zest about half a lemon into the bottom of a medium bowl. Cut the lemon in half and squeeze the juice into the bottom of another medium bowl.
Add sugar and cornstarch to the lemon juice and stir until combined and no lumps remain. Add the blueberries and toss until coated. Set the blueberries aside while you make the crust.
Add the flour, oats, sugar, baking powder, salt, and cinnamon to the lemon zest and whisk until combined. Add the butter and use your fingers to work the butter in until coarse crumbs form and the mixture holds together when pressed.
Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blueberries in a single layer over the crust, making sure the juices stay behind in the bottom of the bowl.
Evenly sprinkle the remaining crumble over the top of the berries and top with coarse sugar, if using.
Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. Let cool completely before slicing into wedges and serving.
Note: This tart gets better with time and will be just as good on day one as day three thus making it a perfect make-ahead dessert. Also, if you don’t have a tart pan, this recipe would work wonderfully as bar cookies. Bake in an 8×8 pan them slice into small square cookie bars.