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.
Freshly grated nutmeg is about 1000 times better than the pre-ground stuff.
Flavorful flecks of deliciousness.
Mmm... hot out of the oven.
Blueberry Crumb Tart
makes one 4x14-inch tart (serves 8-10)
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)
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); reserve 1/2 cup of the mixture 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 make 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.
adapted from collecting memories