The following recipe is from the June 22 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Mastering the art of the perfect pie crusts is the sort of skill that comes with time, practice, and many homely, "homemade"-looking pies. It's the sort of undertaking that sends many novice bakers running from the oven and results in many batches of dough being sadly slid into the trash. Cara Eisenpress and Phoebe Lapine, authors of In the Small Kitchen have created this Blueberry Crisp Tart with those young bakers in mind.
This recipe calls for a tart crust that is really more of a shortbread, one that's loaded up with enough butter to keep it pliant, forgiving, and incredibly easy to work with. Instead of a rolling pin this crust is pushed into place using your fingers. Once the crust is positioned it's par baked and then loaded up with sugar and lemon-coated blueberries (or if you'd like, slices of stone fruit, or a combination of both), and topped off with an brown sugary blend of rolled oats, butter, and cinnamon. The tart is baked until the berries release their juice and the oat topping begins to brown slightly.
It may not be a double crusted, beautifully latticed pie, but this Blueberry Crisp Tart is a wonderfully summery way for nervous bakers to ease into the world of pie crust making.
Reprinted with permission from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.
Blueberry Crisp Tart
About This Recipe
|Yield:||6 to 8|
|Active time:||25 minutes|
|Total time:||1 hour 15 minutes|
|Special equipment:||9-inch fluted tart pan with a removable bottom|
- For the crust:
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup sugar
- 1/8 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- For the filling:
- 2 1/2 cups (11/4 pints) fresh blueberries, picked over and washed
- Juice of 1 lemon
- 1 tablespoon sugar
- For the crisp topping:
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup sugar
- Pinch of ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, at room temperature
- Vanilla ice cream, for serving (optional)
Preheat the oven to 350°F.
In a bowl, mix all the crust ingredients together with a spoon or spatula. Press the dough 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 it is golden.
Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.)
Meanwhile, prepare the filling: In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
Make the crisp topping: In a bowl, combine the flour, oats, sugar, cinnamon, and salt.
Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
When the crust is cool, spread the fruit evenly over it. 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 slightly melted, and the topping is crisp. Cool slightly. Serve with vanilla ice cream if you like.