Blueberry Crumb Tart

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.

Whisk-whisk.

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

Flavorful flecks of deliciousness.

Blueberries!!

Mmm... hot out of the oven.

Want some?

Items used to make this recipe:

(affiliate links)

• professional rectangular tart pan https://amzn.to/2HP8sAs

• commercial half sheet pan https://amzn.to/2JUeO3q

• pastry blender https://amzn.to/2OF7gAn

• baker’s joy baking spray https://amzn.to/3g651o0

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Blueberry Crumb Tart

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

Printable Recipe

Ingredients

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 pure vanilla extract

• pinch fine salt

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

Directions

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

Crazy Mixed Up Scramble Eggs

Don't be fooled by the fun recipe title, this is a seriously delicious egg dish.  The mushrooms, bacon, and vegetables are sauteed in olive oil and butter for about 15 minutes to develop rich, deep flavor - then the eggs are added and scrambled just until they're done (still moist, but cooked through).  Then I add shredded cheddar cheese, which brings the whole dish over the top.  This recipe can easily be scaled up or down (I often double the recipe to feed a large crowd - using a massive 14-inch nonstick saute pan).

Items used to make this recipe:

(affiliate links)

• high quality nonstick skillet https://amzn.to/2YvWMHb

• silicone spatula https://amzn.to/2Yvw6Xc

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Crazy Mixed Up Scrambled Eggs

serves 6 generously

Printable Recipe

Ingredients

• 1-2 tablespoon olive oil

• 1-2 tablespoon butter

• 8 ounces white mushrooms, chopped

• 1 medium onion, minced

• 6 slices turkey bacon, chopped

• 2 scallions, sliced (reserve green tops)

• 1 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

• 12 eggs, beaten

• 2 cups (8 ounces) shredded cheddar cheese (reserve 1/2 cup)

Directions

1. In a large saute pan over medium high, combine olive oil and butter.  

2. Saute mushrooms, onions, turkey bacon, and scallions (white parts only) with the salt and pepper, stirring frequently, until the mushrooms are a deep golden brown (10-15 minutes).

3. Lower the heat to medium-low and add beaten eggs, stirring constantly, just until they're cooked through (they should be moist, not dry).  

4. Turn off heat and transfer scramble egg mixture to a large mixing bowl and stir in all but 1/2 cup shredded cheddar cheese.

5. Quickly transfer to a warm platter and garnish with reserved 1/2 cup of shredded cheddar and sliced green scallion tops.  

6. Best served immediately, but leftovers can be refrigerated.

Note  

• The mushrooms, bacon, and vegetables can be cooked a day or two ahead - store them in the fridge in an airtight container.  Reheat before proceeding with recipe.