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Recipe: Wild Blueberry and Cherry Sour Cream Crumble Tart


August 19, 2021
By Recipe courtesy of the Blackbird Pie Company and the Wild Blueberry Association.

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Recipe courtesy of the Blackbird Pie Company and the Wild Blueberry Photo credit: mitrs3 / adobe stockAssociation.

Ingredients – Pastry for 24 tarts

  • 2-1/2 cups (625 ml) frozen wild blueberries
  • 1-1/2 cups (375 ml) sour cherries (halved)

Filling:

  • 1 cup (250 ml) sour cream
  • 1-1/2 tbsp (23 ml) flour
  • 1 cup (250 ml) sugar
  • 1 teaspoon (5 ml) lemon zest
  • 1 tablespoons (15 ml) lemon juice

Topping:

  • 1 cup (250 ml) flour
  • 1 cup (250 ml) brown sugar
  • 1/2 cup (125 ml) butter

Preparation

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  1. Using either your favourite homemade or store bought pastry, roll and form 24 tart shells in aluminum tins or standard sized muffin tins.

Topping:

  1. Barely melt butter in microwave (30 sec.) or stove top.
  2. Using your hands mix together flour, brown sugar and butter until a soft crumble forms. Set aside.

Filling:

  1. Mix together sour cream, flour, sugar, lemon juice and zest until creamy and smooth.
  2. Add fruit to sour cream mixture and combine.
  3. Divide fruit/cream mixture evenly among all 24 tart shells.
  4. Divide crumble topping onto the top of each tart.
  5. Bake at 350° F for 45 minutes. Crumble should be golden and juices thickened.

Note:
The tarts may overflow while cooking. To avoid a mess in the oven place your tart shells/muffin pan onto a cookie sheet.


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