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Blog

Blueberry Crumb Tart

Patricia Reitz

Blueberry Crumb Tart - ButterYum

Blueberry Crumb Tart - ButterYum

I love blueberries, I love tarts, I love blueberry tarts!

Nope, I wouldn't dream of baking a cake or tart without this stuff.

Nope, I wouldn't dream of baking a cake or tart without this stuff.

Love my rectangular tart pan. 

Love my rectangular tart pan. 

Simple ingredients.

Simple ingredients.

Whisk-whisk. 

Whisk-whisk. 

Freshly grated nutmeg is about 1000 times better than the pre-ground stuff. 

Freshly grated nutmeg is about 1000 times better than the pre-ground stuff. 

Flavorful flecks of deliciousness. 

Flavorful flecks of deliciousness. 

Blueberries!! 

Blueberries!! 

Mmm... hot out of the oven. 

Mmm... hot out of the oven. 

Want some? 

Want some? 

Blueberry Crumb Tart

makes one 4x14-inch tart

Printable Recipe

Crust and Crumb Topping:

1 cup all purpose flour

1/4 cup granulated sugar

1/4 teaspoon fine salt

8 tablespoons cold butter, cut into 1/4-inch pieces

Filling:

1 3/4 cups fresh or frozen blueberries

1 large egg

1/3 cup sugar

3 1/2 tablespoons all purpose flour

1/4 cup sour cream

1 teaspoon vanilla

pinch fine salt

10-12 gratings of fresh nutmeg (about 1/8 teaspoon)

Preheat oven to 325F.  Spray tart pan with oil/flour baking spray.  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 crust mixture into prepared tart pan.  Place tart pan on a sheet pan and bake in preheated oven for 12 minutes.  Remove from oven and prepare filling.

To prepare the filling, 

whisk together all the filling ingredients except for the blueberries until combined.  Stir in the blueberries and pour into prebaked tart crust; sprinkle reserved topping evenly on top.  Bake 40-45 minutes or until topping is lightly browned.  Cool completely before serving.