Serious Eats - seriouseats.com

By nanasally4

Ingredients

• For the crust:
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1/8 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• For the filling:
• 2 1/2 cups (11/4 pints) fresh blueberries, picked over and washed
• Juice of 1 lemon
• 1 tablespoon sugar
• For the crisp topping:
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup sugar
• Pinch of ground cinnamon
• Pinch of salt
• 2 tablespoons unsalted butter, at room temperature
• Vanilla ice cream, for serving (optional)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

This recipe calls for a tart crust that is really more of a shortbread, one that's loaded up with enough butter to keep it pliant, forgiving, and incredibly easy to work with. Instead of a rolling pin this crust is pushed into place using your fingers. Once the crust is positioned it's par baked and then loaded up with sugar and lemon-coated blueberries (or if you'd like, slices of stone fruit, or a combination of both), and topped off with an brown sugary blend of rolled oats, butter, and cinnamon. The tart is baked until the berries release their juice and the oat topping begins to brown slightly.

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.

Make the crisp topping: In a bowl, combine the flour, oats, sugar, cinnamon, and salt.

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