Blueberry Tart
Yield: serves 6-8
Ingredients
9 inch tart shell, well chilled
For the Filling
1 pint blueberries
1/2 c sugar
2 Tbsp minute tapioca
1 Tbsp lemon juice
For the Crumb Topping
1/2 c (1 stick) cold unsalted butter, cut into small pieces
1/2 c all purpose flour
3/4 c packed light brown sugar
1 cup rolled oats
Preparation
Preheat oven to 375F
Place the blueberries in a large bowl. Sprinkle with sugar, tapioca and lemon juice. Gently stir to combine.
In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats.
Pour the blueberries into the prepared tart shell*. Spoon the crumb topping over the fruit filling.
Bake for approximately 45 minutes, or until the blueberry juices have bubbled and thickened.
*It is helpful to place the tart pan onto a cookie sheet before filling and baking.