Budget Blueberry Crumble Tart

Name: Budget Blueberry Crumble Tart
Total time: 5400 s
Yield: 8 servings
Cuisine: Kenyan
Ingredients: 2 cups AP flour; 1/4 tsp bicarbonate soda; 2 tsp baking powder; 1/4 tsp cardamom powder; 1/2 tsp cinnamon; 115 g butter; 2 Tbsp vegetable oil; 2 Tbsp white sugar; 1 large egg; 1 tsp lemon extract; Mixed berry jam; 1/2 cup fresh blueberries

Bianca Mwale @bianca_eatsy

Zomba, Malawi

So, once upon a baking mishap, I was all set to make a delightful classic blueberry tart when I discovered I did not have enough blueberries to call it a blueberry tart! As expected, I boldly improvised and used the bare handful of blueberries I had alongside mixed berry jam to cover the gaps. I thought this would be a one-time affair, but I have not seen myself break out of it. I proudly make my "Budget Blueberry Crumble Tart" even when I have enough blueberries in the house because what this recipe has shown me is that it works and does not feel like an improvise. Once an accidental transformation, now I have a dozen delicious tarts that I can gift to friends and family this Christmas! All from two boxes of blueberries (or three, if I am being too generous). #ChristmasGift

Bianca Mwale @bianca_eatsy

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Ingredients

1hr 30 minutes

8 servings

2 cupsAP flour
1/4 tspbicarbonate soda
2 tspbaking powder
1/4 tspcardamom powder
1/2 tspcinnamon
115 gbutter
2 Tbspvegetable oil
2 Tbspwhite sugar
1large egg
1 tsplemon extract
Mixed berry jam
1/2 cupfresh blueberries

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Steps

1hr 30 minutes

1

Preheat the oven to 180 °C. Grease and dust a 9" tart pan and set aside
2

In a bowl, whist together flour, baking powder, soda bicarbonate, cinnamon and cardamom. Set aside for later
3

In a large bowl, cream the butter, oil, and sugar until fluffy. Mix in the egg and extract until incorporated. Gradually add in the dry ingredients, mixing in with a wooden spoon until the mixture is incorporated enough to continue mixing with your hands. Gently knead the dough just until it comes together
4

Separate about a cup of dough, wrap it in cling film, and freeze for 15 minutes. Roll out dough with the help of your hands, laying it into the tart pan and gently pressing the sides to evenly distribute
5

Spread the jam evenly, and add the blueberries. Use a tomato grater to crumble the refrigerated dough evenly over the top
6

Bake for 30–40 minutes, until the crumble is crispy golden and the crust is lightly golden and cooked through. Cool on a rack for 15 minutes before removing the tart from the pan and serving it