In and Out of the Kitchen
Recipe Galleries

Pear and Apple Recipes

Pumpkin and Squash Recipes

Greenmarket Inspired Recipes


Most Popular Recipes



« Recipe: Paula's Blueberry Crumb Tart »

Paula's Blueberry Crumb Tart

Adapted from Paula Croteau's Farmhouse Kitchen Favorites 

Yield: 2 ten inch tarts or 8 six inch tarts


4 cups fresh blueberries*

1/2 cup blueberry jam**

Flaky Pastry Dough, recipe below

Butter crumb topping, recipe below


Preheat oven to 425 degrees.

Roll pastry dough to desired size: 12 inches for a 10 inch tart or 8 inches for a 6 inch tart. Transfer the pastry dough to a parchment lined, unrimmed cookie sheet, and crimp the edges.

Spread jam on crust and top with blueberries

Sprinkle on crumb topping.

Bake for approximately 30 minutes, or until the crust is golden brown.  

Let the tart cool on the cookie sheet for approximately 10 minutes and then slide it onto a wire rack to finish cooling.

*Note: You can substitute other berries (raspberries, blackberries, strawberries) or stone fruit (apricots, peaches, nectarines) for the blueberries. If doing so, use jam made with the corresponding fruit.

** The Swiss company Hero makes an excellent blueberry jam.


Flaky Pie Crust

Yield: 2 ten inch tarts or 8 six inch tarts


4 c unbleached white flour

1 Tbsp sugar

1 t salt

1 3/4 c vegetable shortening

1/2 very cold water

1 Tbsp white vinegar

1 large egg, lightly beaten


Combine flour, sugar and salt in a large bowl.  Add shortening. Using a pastry blender, cut the shortening into the flour until mixture resembles course crumbs.

In a separate bowl, mix the water, vinegar and egg together.

Gradually add the liquid to the flour mixture; stir until dough forms a ball.*

Divide the dough in half, wrap with saran wrap and flatten.

Chill dough at least 1 hour, or overnight.  Alternatively place in freeze for approximately 30 minutes.

Let dough warm slightly before rolling out to desired size.

*Note: depending on the humidity, you might need less liquid.


Butter Crumb Topping

Yield: 2 cups


1/2 c unsalted butter, cut into 1/2 inch pieces

1 c unbleached white flour

3/4 c sugar


In a bowl, mix together flour and sugar.

Add butter pieces to the flour mixture. Using a pastry blender, cut butter into the flour mixture until course crumbs form. 

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>