Blueberry Crumble Tart

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • For the pastry shell, mix sugar, flour and salt in a bowl.
  • Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
  • Allow to refrigerate for 30 minutes.
  • On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
  • Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
  • Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
  • Keep the oven on a 350 degrees F.
  • For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
  • Place the blueberries on top.
  • In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
  • Spread this crunmble over the blueberries, and sprinkle generously.
  • Bake the pie for 40 minutes, until the topping is golden brown.
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