Tuesday, August 11, 2015

Blueberry Crumb Tart : TWD

This week's bake at Tuesdays With Dorie (TWD) is Cherry Crumb Tart. I have used blueberries instead of cherries, as cherries are really expensive over here. 

The thing I like about this recipe is, the pastry crust, the filling, and the streusel can be made a couple of days ahead, great if you have a busy schedule. I made them a day earlier and the next day, I assembled and baked the tart as per instructions given in the recipe.


 Freshly baked Blueberry Crumb Tart, cooling on a rack.

I did reduce the sugar for the filling by half and I'm glad I did, as the tart turned out to be a little sweet for me, but according to my kids, the sweetness was just right. I've used frozen blueberries and I washed them under running water to get rid of any ice crystals around them as I was afraid that if I used them frozen hard, the ice would melt and make the tart soggy. Quickly dab them dry on layers of paper towels and more at the top, and use them immediately. 
There's an option to use either ground almond or hazelnut, and I've used ground hazelnuts. 

The streusel is made up of butter, orange zest, vanilla extract, sugar, all-purpose flour and ground cardamom of which I have omitted.

As usual, for the sweet tart crust, I have used half the amount of sugar, and it has always worked out
fine for me.



Dorie loves her tart crust really well baked and brown. I have always baked them a little lighter,  and thought that this time, I'll just follow thru the recipe for a really well-baked and brown crust. Between the two, I still prefer a slightly lighter crust. So the next time, I'll just stick to a lighter one. In terms of taste and flavour, they are both flaky, tender and crispy, but the dark crust one has a slightly crispier bite. 



A slice is lovely as a teatime treat. The streusel is butter and crispy. I cannot really taste the filling as it has sort of baked together with the blueberries that have got all softened up and mushy, but they seems to blend together, in a most delicious way. Of course, tender, flaky and buttery crust completes a perfect slice.

To view other bakers' bake on this tart, please visit TWD.


and I'm sharing this post with :
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

24 comments:

  1. Looks amazing! Do you notice any difference when using ground hazelnuts as opposed to ground almonds? And your 'French baked' crust looks especially delish!

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    1. The ground hazelnuts worked out great but I think that using ground almonds would give a nuttier taste. Dorie's "French baked" crust is indeed crispy and delicious!

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  2. Blueberries would have been lovely in this wonderful tart.

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  3. Joyce, that's a very handsome Blueberry Crumb Tart! I actually like the very brown crust. I think it goes well with vanilla ice cream!

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  4. Wow looks like those served in cafes! Very well made :-) I am sure it is delicious :P

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  5. Hi Joyce,
    This is such a lovely tart.
    I would like to join you for tea ;)
    mui

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  6. Hi Joyce,
    Wish I could join you for a slice of your yummy blueberry crumb tart cos my kids don't really fancy blueberries.

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  7. Like you I especially appreciated that I could make the components ahead of time and then just assemble, which makes making this so much easier on a work night!

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  8. Wow your blueberries must be really sweet that you have to cut the sugar by half! The tart looks delicious!

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  9. I think your crust looks perfect (I'm curious how a lighter crust would work with this), and your streusel looks delicious!

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  10. That crust, filling and streusel topping...totally heavenly!

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  11. Glad you were able to substitute with blueberries. I don't think you need to thaw frozen berries. We loved this one too.

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  12. We loved this tart! Yours looks lovely…I’m sure the blueberries were a wonderful substitute!

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  13. Hi Joyce,

    Whether cherry or blueberry, I will be happy if I eat this!!! Blueberry is usually sweeter than cherry and good that you have reduced the amount of sugar added in this tart :D

    Zoe

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  14. Lovely tart. I wish I have read your comments first before I baked this tart and reduced the amount of sugar as you did.

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  15. Your tart looks wonderful with the blueberries Joyce. I think I need to take a cue from you and start reducing the sugar in some of these desserts.

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  16. that sounds great with blueberries-- I like seeing the different fruit swaps this week.

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  17. Your tart looks great, I like the way the streusel looks on top. I could not make mine work but it tasted good.

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  18. oh yumm!!! would love a bite of that!!! very tempting

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  19. What a beautiful tart! I agree with you on the crust, I like golden but not dark brown.

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  20. I too thought of pre-baking the crust less, but forged on, and in the end, wish I had went with my gut instinct. Still it was tasty. Your blueberry version looks delish!

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  21. Blueberries would be wonderful with this! I like my crust French-baked, but if I'm making something for my parents, I make sure not to get the crust too brown. I agree with you that it's nice to be able to do some of the steps ahead of time. I'm thinking about getting a chest freezer and if I do, I'm looking forward to being able to keep frozen tart dough in the pan on hand for spur-of-the moment desserts.

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  22. Good call cutting down on the sugar. I feel like if the fruit is really sweet you could definitely cut back. Looks like it turned out pretty tasty.

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  23. I'm lie you and prefer a lighter crust. I made mine with cherries, but I can't wait to try it with different fruit.

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