Blueberry Streusel Tart {splurge}

I sometimes imagine what it would be like to grow up in other parts of the country.  And yes, I also think about the world...but what would it be like to be raised in New England and wake up to snow on Christmas Day?  Or the south- would I have married my high school sweetheart?

blueberry tart mep

If I grew up in a small town, would I want to escape to a big city?  Maybe I’d be content never leaving.  Or maybe I’d rather live anywhere but there but move back to be near my family.

streusel topping

I think it’s fair to say that there’s something about fruit tarts/pies/cobblers/etc. that seem to remind every American I know of home.  Wherever that may be.

tart before oven
blueberry streusel tart

This recipe appealed to me since the dough doesn’t require rolling; you simply press it into the pan.  The trick is to drain the blueberries of as much liquid as possible, which keeps the crust from getting soggy.  I used a 9.5” pan but an 8” is ideal if you can get your hands on one.

Recipe largely adapted from: Food 52/

INGREDIENTS: (makes one 8” tart)

For the crust:

  • 1 stick (1/2 cup) butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3/4 teaspoons pure vanilla extract
  • 1 cup flour

For the filling:

  • 3 cups blueberries, picked over and washed
  • juice from 1 lemon
  • 1 tablespoon sugar

For the streusel topping:

  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1/4 cup sugar
  • pinch of cinnamon
  • pinch of salt
  • 3 tbsp. softened butter

-Preheat the oven to 350°F.
-Mix the fruit with the lemon juice and sugar and set aside.
-Mix together all the ingredients for the crust and press the dough into a fluted 8” tart pan with a removable bottom. Use your fingers to spread the dough evenly, making sure the sides aren’t too thin.
-Bake the crust for 10-12 minutes, until light golden brown.
-For the crisp topping, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.  Set aside.
-Drain the blueberries from as much liquid as possible.
-When the crust is done baking, spread the blueberries in an even layer and sprinkle with the streusel topping.
-Bake for 20-25 minutes until the streusel is golden brown.