Well, still got a cast on right arm, no can roll out pie dough. So, great option is a press in cookie crust make in stand mixer. Perfect fit in my blueberry tart, with almond crumble topping. It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot. Have to say it was still rather tricky to get out of my oven due to my cast and the inability to lift much with my right hand. I did the almonds but honestly I think next time I’m ditching them, just wanna taste the blueberries! It was delish as made but I want simpler next tart/pie. I did freeze a slice for Joe who wasn’t around to enjoy any.
Make sure you washthe blueberries and pick out any bad ones, buy top quality, matters always. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for one handers! Hah!
Blueberry Tart with Cookie Crust
1 cup gf flour (King Arthur basic gf blend)
¼ cup sugar
1 tsp. xanthan gum
¼ tsp. cinnamon, optional
5 Tbsp. cold butter
3 1/2 cups blueberries
2 Tbsp. Instant Tapioca
1/3 c sugar
¼ tsp. cinnamon
1 Tbsp. fresh lemon juice
3/4 cup gf flour
5 Tbsp. butter
1/2 cup sugar
¼ tsp. cinnamon
1/3 cup sliced almonds (optional)
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.
Mix filling in medium bowl; dump everything in and let stand while you make crumbs. Standing helps the tapioca dissolve. Pour into tart pan on crust and sprinkle top with crumble to mostly cover fruit;
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then sprinkle 1 ¼ cups on tart; top with almonds
Bake on lowest shelf in oven, 35-40 minutes until lightly browned and blueberries are bubbling. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with blueberries! Enjoy.
Note: I used convection setting; took about 25 minutes to bake.