Blueberry Crisp Tart
If you want to add more lacto ovo vegetarian recipes to your collection, Blueberry Crisp Tart might be a recipe you should try. This recipe makes 6 servings with 135 calories, 1g of protein, and 4g of fat each. For 63 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 16 people have tried and liked this recipe. A couple people really liked this side dish. Head to the store and pick up rolled oats, flour, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so amazing. Try Blueberry Crisp Tart with Oatmeal Crust (Gluten Free + Vegan), Crisp Apricot Fruit Tart, and Blackberry Crisp Tart (GF + Vegan) for similar recipes.
Servings: 6
Ingredients:
2 1/2 cups (11/4 pints) fresh blueberries, picked over and washed
1/4 cup all-purpose flour
Pinch of ground cinnamon
Juice of 1 lemon
1/4 cup rolled oats
Pinch of salt
1/4 cup sugar
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
Equipment:
oven
tart form
spatula
bowl
baking sheet
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°F. 2 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. 3 Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.) 4 Meanwhile, prepare the filling: In a bowl, toss the blueberries with the lemon juice and sugar; set aside. 5 Make the crisp topping: In a bowl, combine the flour, oats, sugar, cinnamon, and salt. 6 Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it. 7 When the crust is cool, spread the fruit evenly over it. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are slightly melted, and the topping is crisp. Cool slightly. Serve with vanilla ice cream if you like.
Step by step:
1. Preheat the oven to 350°F.
2. 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.
3. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until it is golden.
4. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.)
5. Meanwhile, prepare the filling: In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
6. Make the crisp topping: In a bowl, combine the flour, oats, sugar, cinnamon, and salt.
7. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
8. When the crust is cool, spread the fruit evenly over it. Sprinkle the crisp topping over the fruit, and return the tart to the oven.
9. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are slightly melted, and the topping is crisp. Cool slightly.
10. Serve with vanilla ice cream if you like.
Nutrition Information:
covered percent of daily need
