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Easy Blueberry Tart

  • Author: Jenpardee

Ingredients

Scale

Quick Pie Crust

  1. 2 1/2 cups (320 grams) of high quality all purpose flour.
  2. 3/4 cups (150 grams) of chilled coconut oil.
  3.  1/3 stick of unsalted butter ( 5.5 tablespoons or 87 grams)
  4. 3/4 teaspoon of salt
  5. 1/2 teaspoon of cardamom
  6. 1/2 cup (120ml) of ice water

Let this chill while the filling and crumble are being prepared.

Blueberry Filling

  1. 2 1/2 cups of fresh blueberries
  2. 1/2 cup blueberry jam (not jelly, a jam will be thicker and blend better)
  3. Zest from 1 lemon with a splash of lemon juice.

Streusel Crumble for Top of the Blueberry Tart

  1. 1 cup of all purpose flour
  2. 1/2 cup of light brown sugar
  3. 1/4 cup toasted sunflower seeds
  4. 1/4 cup green pumpkin seeds
  5. 1/3 cup (5 tablespoons of butter)
  6. 1/4 teaspoon cinnamon
  7. 1/2 teaspoon cardamom

Instructions

Quick Pie Crust

  1. Blend the dry ingredients in a bowl
  2. Cut in the butter and coconut oil to the dry ingredients until thoroughly blended.
  3. Pour in the ice water and mix in the water.
  4. When the dough starts to blend to a ball, move the dough to a floured surface and knead into a ball.
  5. Cut the dough into 2 balls, wrap in cling film and refrigerate until ready to use.

Blueberry Filling

  1.  Add the blueberries, and jam together in a bowl and mix thoroughly.
  2. Once they are mixed well, add the lemon zest and juice and set aside.

Streusel Topping

  1. Add all ingredients into a food processor and pulse blend until blended
  2. Make sure it is not too crumbly. Different sized crumbles bake well and give great texture to each bite.

Baking Instructions: Crust

  1. Preheat the oven to 360 degrees and shape the crust to a tart pan.
  2. Use spoons or or baking ceramics to prevent bubbling in the crust.
  3. First bake for the crust will be between 8 – 10 minutes.
  4. When you see golden browning around the edges it is ready for the second bake.
  5. Let the tart cool for 10 minutes.
  6. Add filling to the cooling pie crust and cover with streusel on top.
  7. Bake at 360 degrees until the top and edges start to golden.

Allow the blueberry tart to cool and eat!

Notes

  1. This tart will keep well for a few days, that is if it lasts that long