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Friday, July 24, 2009

Triple Blueberry Fruit Streusel Tart

Triple Blueberry Fruit Streusel Tart
Prep Time: 20 minutes Total Cook Time: 35 to 40 minutes
Servings: 8 servings Total Time: 55 to 60 minutes


Crust and Streusel Topping-
1 refrigerated prepared pie crust,(from a 15-oz. box), softened according to box directions
3/4 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
6 tablespoons firm butter
1/3 cup toasted almonds
2 tablespoons butter, softened at room temperature
1 jar (10-oz. size) blueberry jam, or fruit spread
2 tablespoons amaretto liqueur
2 tablespoons cornstarch
1/2 cup dried blueberries
1/2 cup dried cherries
2/3 cup fresh plums,peeled, pitted and cut into coarse thin slices,(about 3 plums)
1 pint fresh blueberries, washed and well drained
1.) Heat oven to 375 degrees. Unroll pie crust into a 11-inch non-stick tart pan, with removable
rim. Lightly press crust and form into bottom and up fluted edge of pan. Prick sides and
bottom of crust with a fork. Bake 8 minutes. Reduce oven temperature to 350 degrees.
2.) In a 2-quart saucepan, melt 2 tablespoons butter over medium heat. Add in blueberry jam, amaretto, and cornstarch, until well blended. Stirring constantly, cook for 2 to 3 minutes, until mixture begins to thicken. Fold in fresh plums and blueberries, cook for 2 minutes longer. Spoon and spread fruit filling into partially baked crust.

3.) In a medium bowl prepare streusel topping. Combine flour and brown sugar. Cut in

6 tablespoons firm butter, using a pastry blender or fork, until coarse crumbs form. Add

toasted almonds to crumbs. Sprinkle crumbs evenly over fruit filling.

4.) Bake tart for 30 to 35 minutes, or until golden brown. Cool tart to room temperature.

Cut into wedges and serve.

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