Prep 25 mins
Cook 50 mins
This tart combines a shortbread-like crust and fresh blueberries with an oaty crisp topping. The rich, buttery crust is pliant and easy to work with, and it does not need to be rolled. Adapted from a recipe from Cara Eisenpress and Phoebe Lapine's _In The Small Kitchen_ (http://amzn.to/mEWjeu), as reprinted by Caroline Russock at Serious Eats. http://bit.ly/iqcPib
- 1⁄2 cup unsalted butter, melted (1 stick)
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 3⁄4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 1⁄2 cups fresh blueberries, picked over and washed
- 1 lemon, juice of
- 1 tablespoon sugar
- 1⁄4 cup all-purpose flour
- 1⁄4 cup rolled oats
- 1⁄4 cup sugar
- 1 pinch ground cinnamon
- 1 pinch salt
- 2 tablespoons unsalted butter, at room temperature
- Preheat the oven to 350°F.
- In a bowl, mix all the crust ingredients together with a spoon or spatula until it forms a shaggy mass. Dump the mass into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until golden brown. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.).
- In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
- In another bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter with your fingertips, until you have a very dry, almost sandy dough, that clumps together when you press it.
- When the crust is cool, spread the berries into it evenly. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are just beginning to collapse, and the topping is crisp. Cool slightly. Serve with vanilla ice cream or whipped cream.