Blueberry Crumble von Food with Style, fertig angerichtet
Crumble

Crumble s borovnicama

Slatke male tartice s maslacem bogatim tijestom, voćnim nadjevom od borovnica i hrskavim mrvicama

Podijeli
Porcije
7 komada
Pečenje 28 minuta

Sastojci

  • Za tijesto
  • Za nadjev od borovnica
  • Za mrvice
  • Za posipanje

Priprema

  1. 1
    Maslac i šećer pjenasto umutite, pa umiješajte žumanjak. Dodajte brašno, mljevene bademe, prašak za pecivo i sol te zamijesite glatko tijesto. Kratko ohladite u hladnjaku.
  2. 2
    U manjoj posudi zagrijte borovnice s limunovim sokom i šećerom. Gustin otopite u 1 tsp hladne vode, umiješajte ga i nakratko prokuhajte dok se smjesa lagano ne zgusne. Maknite s vatre i ostavite da se ohladi.
  3. 3
    Brašno, šećer i maslac prstima trljajte dok ne dobijete mrvice, zatim umiješajte nasjeckane bademe.
  4. 4
    Tijesto razvaljajte, izrežite krugove (promjera oko 8 cm) i stavite ih u male kalupe za tartice - bez podizanja rubova.
  5. 5
    Na krugove od tijesta žlicom stavite smjesu od borovnica i pospite mrvicama. Pecite na 180 °C (350 °F), gornji i donji grijač, oko 28-30 minuta, dok mrvice lagano ne porumene.
  6. 6
    Ostavite da se potpuno ohlade, pažljivo izvadite iz kalupa i pospite šećerom u prahu. Mekane, voćne i prekrasno hrskave odozgo - jednostavna poslastica s okusom pravog ljeta.

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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