BLUEBERRY CRUMBLE TARTS

Blueberry Crumble Tarts are a delightful dessert that combines the juicy sweetness of fresh blueberries with a buttery, crumbly topping, all encased in a tender, flaky tart shell. These individual-sized treats are perfect for serving at brunches, tea parties, or as a beautiful ending to a special meal. The tartness of the blueberries is balanced by a touch of sugar, while the crumble topping adds a delightful crunch with every bite. Whether enjoyed warm with a scoop of vanilla ice cream or at room temperature, these tarts are sure to be a hit with anyone who loves a classic fruit dessert with a twist.

Ingredients:

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 egg yolk
• 1-2 tablespoons ice water

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into cubes

Instructions:

1. Make the Tart Crust: In a large bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water. Mix until the dough starts to come together, adding more ice water if needed. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin or tartlet pans.
3. Prepare the Blueberry Filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir until the blueberries are evenly coated.
4. Prepare the Crumble Topping: In another bowl, mix the flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
5. Assemble the Tarts: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles of dough slightly larger than the muffin tin or tartlet molds. Press the dough into the molds, trimming any excess. Spoon the blueberry filling into each tart shell, then sprinkle the crumble topping generously over the blueberries.
6. Bake: Place the tarts in the preheated oven and bake for 20-25 minutes, or until the crust is golden and the filling is bubbly.
7. Cool and Serve: Allow the tarts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, with a scoop of ice cream or a dollop of whipped cream if desired.

These Blueberry Crumble Tarts are a perfect blend of sweet and tart flavors with a satisfying crunch, making them a delightful treat for any occasion. Enjoy them with a cup of tea or coffee for a truly special dessert experience.