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?
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.
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.
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.
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.