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Blueberry Streusel Tart

Crust

1 ½ C flour

3 Tbsp. sugar

7 Tbsp.  vegetable shortening,

5 Tbsp. butter, cut into pieces

6 Tbsp. cold water


Filling

1 ½ C slivered almonds

¾ C sugar

1 stick butter, room temperature

1 egg

1 Tbsp. flour

1 Tsp. vanilla


Topping

6 Tbsp. brown sugar

6 Tbsp. flour

2 Tsp. cinnamon

2 Tbsp. butter, room temperature

3 C fresh blueberries


Crust:  Process flour & sugar in a food processor.  Add shortening & butter, pulsing to blend into coarse meal.  Blend in enough water a little at a time to get dough to desired consistency.  Shape dough into a flat disc & cover in plastic wrap & refrigerate for 1 hour.  Once dough is chilled roll it into a 13 inch round to put into a 11 inch spring form pan.  Press dough into bottom and up sides of pan.  Refrigerate dough while making filling & topping. 

For filling, process almonds & sugar in the same food processor until fine.  Add remaining filling ingredients & blend well.

For topping, mix brown sugar, flour & cinnamon in a bowl, then add butter until the mixture resembles coarse crumbs.  Spread filling into crust, then layer blueberries over that.  Fold down and crimp crust.  Sprinkle topping over blueberries.  Bake in a 375 degree oven for 1 hour.  Let cool for 10 minutes & then remove sides of pan. 


I serve this with a lemon sour cream ice cream.  The recipe for that is on my website as well.  If you do not have fresh blueberries you can used canned or any fruit you have would be good in this.  You could also substitute different nuts for the almonds.