Blueberry Crumble von Food with Style, fertig angerichtet
Crumble

Crumble de arándanos

Tartaletas dulces con base mantecosa, relleno afrutado de arándanos y una crujiente cobertura de crumble

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7 piezas
Cocción 28 minutos

Ingredientes

  • Para la masa
  • Para el relleno de arándanos
  • Para el crumble
  • Para espolvorear

Preparación

  1. 1
    Bate la mantequilla con el azúcar hasta que quede cremosa y añade la yema. Incorpora la harina, la almendra molida, la levadura y la sal, y amasa hasta obtener una masa lisa. Deja enfriar un momento en la nevera.
  2. 2
    Calienta los arándanos con el zumo de limón y el azúcar en un cazo pequeño. Disuelve la maicena en 1 tsp de agua fría, añádela y deja que dé un hervor corto hasta que espese ligeramente. Retira del fuego y deja enfriar.
  3. 3
    Frota la harina, el azúcar y la mantequilla con los dedos hasta formar migas y mezcla después la almendra picada.
  4. 4
    Estira la masa, corta círculos (de unos 8 cm Ø) y colócalos en moldes pequeños de tartaleta, sin subir la masa por los bordes.
  5. 5
    Reparte la mezcla de arándanos sobre los círculos de masa y espolvorea el crumble por encima. Hornea a 180 °C (350 °F) con calor arriba y abajo unos 28-30 minutos, hasta que la cobertura esté ligeramente dorada.
  6. 6
    Deja enfriar por completo, desmolda con cuidado y espolvorea con azúcar glas. Tiernas, afrutadas y bien crujientes por arriba: un capricho sencillo con puro sabor a verano.

Video

Blueberry Crumble Questions

Yes, but add them to the saucepan still frozen so they don't turn mushy while thawing. Frozen berries release more liquid, so let the mixture bubble a little longer after stirring in the cornstarch until it visibly thickens. A too-runny filling will soak into the dough base and make it soggy.

Ground hazelnuts work as a one-to-one swap for the 30 g of ground almonds in the dough, and chopped hazelnuts or pistachios can replace the 20 g in the crumble. If you need a nut-free version, replace the ground almonds with the same weight of flour and simply leave the chopped nuts out of the crumble. The crumble will be a bit less crunchy, so bake it to a slightly deeper golden colour.

Keep them in a loosely covered container at room temperature rather than in an airtight box, since trapped moisture from the berry filling softens the crumble. They are best on the day of baking and still good the next day. To refresh them, warm them in the oven for a few minutes and dust with powdered sugar only just before serving, because it dissolves on contact with the fruit.

Yes, all three components keep well separately. The dough can be wrapped and chilled instead of just resting briefly, the cooked blueberry filling can be made ahead and cooled completely, and the crumble can be rubbed together and kept cold until you need it. Let the dough sit at room temperature for a few minutes before rolling so it doesn't crack.

The recipe deliberately says not to press the dough up the edges, so the filling sits on a flat base - spoon it on sparingly and keep it in the middle, or it will run over the side and caramelise between dough and mold. Grease the molds and let the tartlets cool completely before unmolding, since warm butter-rich dough is still fragile and tears easily. If the filling was too thin because the cornstarch never came to a boil, it will seep out no matter how carefully you fill them.

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