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Butteryum food blog recipes

Blueberry Crumb Tart

Patricia Reitz

I love blueberries. I love tarts. I love blueberry tarts!

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

Love my rectangular tart pan.

Simple ingredients.


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

Flavorful flecks of deliciousness.


Mmm... hot out of the oven.

Want some?

Items used to make this recipe:

Blueberry Crumb Tart

makes one 4x14-inch tart (serves 8-10)

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


  • 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)


  1. Preheat oven to 325F.  

  2. Spray tart pan with oil/flour baking spray.  

  3. In a medium bowl combine the flour, sugar, and salt.  

  4. 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); reserve 1/2 cup of the mixture for the topping.  

  5. Press crust mixture into prepared tart pan.  

  6. Place tart pan on a sheet pan and bake in preheated oven for 12 minutes.  

  7. Remove from oven and prepare filling.

To make the filling: 

  1. Whisk together all the filling ingredients except for the blueberries until combined.  

  2. Stir in the blueberries and pour into prebaked tart crust; sprinkle reserved topping evenly on top.  

  3. Bake 40-45 minutes or until topping is lightly browned.  

  4. Cool completely before serving.  

adapted from collecting memories