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.
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