Blueberry Crumble von Food with Style, fertig angerichtet
Crumble

Crumble de Mirtilo

Tarteletes docinhas com massa amanteigada, recheio frutado de mirtilo e farofinha crocante por cima

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Porções
7 peças
Cozimento 28 minutos

Ingredientes

  • Para a Massa
  • Para o Recheio de Mirtilo
  • Para a Farofinha
  • Para Polvilhar

Modo de preparo

  1. 1
    Bata a manteiga com o açúcar até virar um creme e junte a gema. Acrescente a farinha, a farinha de amêndoas, o fermento e o sal e sove até obter uma massa lisa. Leve à geladeira por alguns minutos.
  2. 2
    Leve os mirtilos ao fogo em uma panela pequena com o suco de limão e o açúcar. Dissolva o amido de milho em 1 tsp de água fria, misture ao recheio e deixe ferver rapidamente até engrossar levemente. Tire do fogo e deixe esfriar.
  3. 3
    Misture a farinha, o açúcar e a manteiga com a ponta dos dedos até formar uma farofa e incorpore as amêndoas picadas.
  4. 4
    Abra a massa, corte discos (de mais ou menos 8 cm de Ø) e forre as forminhas de tartelete - sem levantar as bordas.
  5. 5
    Distribua o recheio de mirtilo sobre os discos de massa e cubra com a farofinha. Asse a 180 °C (350 °F) com calor em cima e embaixo por cerca de 28-30 minutos, até a cobertura ficar levemente dourada.
  6. 6
    Deixe esfriar completamente, desenforme com cuidado e polvilhe com açúcar de confeiteiro. Macias, frutadas e bem crocantes por cima - uma delícia simples com gostinho de verão.

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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