I love blueberries. I love tarts. I love blueberry tarts!

Nope, I wouldn't dream of baking a cake or tart without this stuff.

Love my rectangular tart pan.

Simple ingredients.

Whisk-whisk.

Freshly grated nutmeg is about 1000 times better than the pre-ground stuff.

Flavorful flecks of deliciousness.

Blueberries!!

Mmm... hot out of the oven.

Want some?

Items used to make this recipe:

(affiliate links)

• professional rectangular tart pan https://amzn.to/2HP8sAs

• commercial half sheet pan https://amzn.to/2JUeO3q

• pastry blender https://amzn.to/2OF7gAn

• baker’s joy baking spray https://amzn.to/3g651o0

Blueberry Crumb Tart

makes one 4x14-inch tart (serves 8-10)

Printable Recipe

Ingredients

Crust and Crumb Topping:

• 1 cup all purpose flour

• 1/4 cup granulated sugar

• 1/4 teaspoon fine salt

• 8 tablespoons cold butter, cut into 1/4-inch pieces

Filling:

• 1 3/4 cups fresh or frozen blueberries

• 1 large egg

• 1/3 cup sugar

• 3 1/2 tablespoons all purpose flour

• 1/4 cup sour cream

• 1 teaspoon pure vanilla extract

• pinch fine salt

• 10-12 gratings of fresh nutmeg (about 1/8 teaspoon)

Directions

1. Preheat oven to 325F.  

2. Spray tart pan with oil/flour baking spray.  

3. In a medium bowl combine the flour, sugar, and salt.  

4. Use a pastry cutter to "cut in" the butter until the mixture resembled coarse meal (the butter pieces should be the size of small pebbles); reserve 1/2 cup of the mixture for the topping.  

5. Press crust mixture into prepared tart pan.  

6. Place tart pan on a sheet pan and bake in preheated oven for 12 minutes.  

7. Remove from oven and prepare filling.

To make the filling: 

1. Whisk together all the filling ingredients except for the blueberries until combined.  

2. Stir in the blueberries and pour into prebaked tart crust; sprinkle reserved topping evenly on top.  

3. Bake 40-45 minutes or until topping is lightly browned.  

4. Cool completely before serving.  

adapted from collecting memories