Blueberry Crisp Tart
Blueberry Crisp Tart is a vegetarian dessert. This recipe serves 6. One serving contains 135 calories, 1g of protein, and 4g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up blueberries, vanillan extract, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Preheat the oven to 350°F.
In a bowl, mix all the crust ingredients together with a spoon or spatula. Press the dough into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides.
Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until it is golden.
Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.)
Meanwhile, prepare the filling: In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
Make the crisp topping: In a bowl, combine the flour, oats, sugar, cinnamon, and salt.
Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
When the crust is cool, spread the fruit evenly over it.
Sprinkle the crisp topping over the fruit, and return the tart to the oven.
Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are slightly melted, and the topping is crisp. Cool slightly.
Serve with vanilla ice cream if you like.