Recipe Inspiration
Filling* 2 cups blueberries, heaped 2 Tbsp granulated sugar 2 Tbsp lemon juice 1 Tbsp cornstarch Crust and Crumble Topping peeled zest of 1 lemon 2/3 cup granulated sugar 1 cup unsalted butter, at room temperature 1 tsp vanilla paste or extract 1/4 tsp salt 2 cups all purpose flour 2 Tbsp rolled oats, for the crumble topping
Preheat oven to 350°F. Butter and flour a 9-inch tart pan with a removable bottom to ensure easy release and a golden crust. Set it aside.
Toss blueberries with sugar, lemon juice, and cornstarch until evenly coated. Set the mixture aside to let the flavors soak in and thicken slightly.
Pulse lemon zest and sugar in a food processor until fully blended into pale yellow lemon sugar. It should smell bright and citrusy.
Cream butter and lemon sugar until fluffy, about 2–3 mins. Add vanilla and salt, scraping down sides. Make sure the butter is soft before starting.
Mix in flour slowly until just combined with no dry flour left. Don’t overmix. The dough should be soft but fully blended with the butter.
Pat 2/3 of the dough into the tart pan evenly—no need to go up the sides. Chill for 10 mins. Mix remaining dough with oats into a crumble topping.
Pour berries over the crust and top with oat crumble. Bake on a tray for 35 mins or until golden. Cool, slice, and serve plain or with whipped cream.
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
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