Blueberry Crumble von Food with Style, fertig angerichtet
Crumble

Blåbærcrumble

Søte små terteletter med sprø smørdeig, fruktig blåbærfyll og knasende crumble på toppen

Del
Porsjoner
7 stykker
Steketid 28 minutter

Ingredienser

  • Til deigen
  • Til blåbærfyllet
  • Til crumblen
  • Til pynt

Fremgangsmåte

  1. 1
    Rør smør og sukker hvitt, og rør inn eggeplommen. Tilsett mel, malte mandler, bakepulver og salt, og elt til en smidig deig. La den hvile kaldt en liten stund.
  2. 2
    Varm opp blåbærene med sitronsaft og sukker i en liten kjele. Rør ut maisennaen i 1 tsp kaldt vann, rør den inn, og la det få et raskt oppkok til det tykner litt. Ta kjelen av platen og la fyllet avkjøles.
  3. 3
    Smuldre mel, sukker og smør sammen med fingrene til det blir smuler, og bland deretter inn de hakkede mandlene.
  4. 4
    Kjevle ut deigen, stikk ut sirkler (ca. 8 cm Ø), og legg dem i små terteletteformer - uten å presse deigen opp langs kanten.
  5. 5
    Fordel blåbærblandingen på deigsirklene og strø over crumble. Stek på 180 °C (350 °F) over- og undervarme i ca. 28-30 minutter, til toppen er lysebrun.
  6. 6
    La tertelettene bli helt kalde, løsne dem forsiktig fra formene, og dryss over melis. Myke, fruktige og herlig sprø på toppen - en enkel liten godbit som smaker av ren sommerlykke.

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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