We’re in full blueberry season here in New Jersey and one of the most delicious ways to highlight this fruit is to give it a starring role in a tart. This one raises the bar even higher with an oatmeal crumb topping. I used an 8″ tart pan, since it was just for the two of us. But if you want to bake it in a standard 9″ tart pan, just increase the amounts as I’ve written in the recipe. Don’t forget to add the lemon juice and lemon zest. Without it, the blueberries just don’t have that “zing” that the citrus adds.
You’ll get four servings from this small tart pan and I guarantee you it won’t last long.
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Author: Ciao Chow Linda
- FOR THE PASTRY (This makes enough for two 9" tart shells. I place the extra one in the freezer):
- 2½ cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- Finely grated zest of 1 small lemon
- 1 teaspoon baking powder
- ⅛ teaspoon fine salt
- ½ cup cold unsalted butter, cut into dice
- 2 large eggs
- FOR THE FILLING - amounts are for an 8" tart. Measurements for a 9" tart are in parentheses:
- 3 cups blueberries (4 cups)
- ¼ cup white sugar (1/4 cup plus 3 tablespoons)
- 3 tablespoons cornstarch or flour (1/4 cup)
- grated zest of a lemon
- juice of half a lemon
- FOR THE TOPPING: amounts are for an 8" tart. Measurements for a 9" tart are in parentheses:
- ½ cups old-fashioned oats (3/4 cup)
- ⅓ cup brown sugar (1/2 cup)
- ¼ cup flour (1/3 cup)
- ½ teaspoon cinnamon (3/4 tsp.)
- 4 tablespoons butter (6 tablespoons)
- In a food processor, combine the flour, granulated sugar, lemon zest, baking powder, and salt and pulse to mix.
- Add the butter and pulse until the mixture is crumbly.
- Add the eggs and process just until the dough comes together.
- Turn the dough out onto a lightly floured surface, divide it in half, and pat it into two disks.
- Wrap one half in plastic wrap and freeze for another use.
- Wrap the second piece and refrigerate it for 1 hour.
- Remove the pastry disk from the refrigerator.
- On a lightly floured surface, roll the disk into a 12-inch circle.
- Carefully transfer the dough to a 10-inch round tart pan with a removable bottom.
- Gently press the dough into the bottom and up the sides of the pan.
- Trim the overhang.
- Refrigerate for 1 hour (or up to overnight).
- Preheat the oven to 475° F.
- Remove the tart shell from the refrigerator.
- Prick the bottom of the crust with a fork.
- Bake until the edges are just beginning to turn golden, about 10 minutes.
- Transfer to a wire rack and let cool for 10 minutes. Leave the oven on but reduce the temperature to 350 degrees.
- Mix the blueberries with the lemon zest, sugar, flour and lemon juice.
- In a separate bowl, mix the oatmeal with the flour, brown sugar, cinnamon and butter.
- Using a pastry cutter or your fingers, blend everything together until it's crumbly.
- Gelntly place the blueberries into the pastry shell and top with the crumb mixture.
- Bake at 350 degrees for 30-35 minutes.