Blueberry Crumble Tart Recipe

Name: Blueberry Crumble Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crumble; 1 genoise cake, store bought cut into thin slices; 2 cups fresh blueberries; 2 cups sugar; 1 cup ground hazelnuts; 1 cup coarsely chopped hazelnuts; 1/4 cup cornstarch; 4 egg whites; icing sugar, for sprinkling; Pastry shell (makes 1 10 inch tart shell); 2 tablespoons granulated sugar; 1 1/4 cups pastry flour; 1/2 teaspoon salt; 1/2 cup unsalted butter; 2 eggs, slightly beaten

Servings: persons

Crumble
1 genoise cake, store bought cut into thin slices
2 cups fresh blueberries
2 cups sugar
1 cup ground hazelnuts
1 cup coarsely chopped hazelnuts
1/4 cup cornstarch
4 egg whites
icing sugar, for sprinkling
Pastry shell (makes 1 10 inch tart shell)
2 tablespoons granulated sugar
1 1/4 cups pastry flour
1/2 teaspoon salt
1/2 cup unsalted butter
2 eggs, slightly beaten

1
Preheat the oven to 350 degrees F.
2
For the pastry shell, mix sugar, flour and salt in a bowl.
3
Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
4
Allow to refrigerate for 30 minutes.
5
On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
6
Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
7
Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
8
Keep the oven on a 350 degrees F.
9
For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
10
Place the blueberries on top.
11
In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
12
Spread this crunmble over the blueberries, and sprinkle generously.
13
Bake the pie for 40 minutes, until the topping is golden brown.

1043

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crumble, 1 genoise cake, store bought cut into thin slices, 2 cups fresh blueberries, 2 cups sugar, and more.

Yes, Blueberry Crumble Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Crumble Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions