There’s a quiet elegance to a tart. No towering layers or glossy glazes—just crisp pastry, vibrant fruit, and the kind of comfort that lingers long after the last bite. This Blueberry Crumble Tart is all that and more: rustic in appearance, refined in flavor, and deeply satisfying in a way only the best home baking can be.
This tart begins with a Pâte Sucrée crust—the French cousin of shortcrust—tender and buttery but with enough structure to hold its own. The dough is creamed like cake batter, a simple technique that keeps it easy to roll and less likely to shrink in the oven.
The filling takes a cue from jam-making: Half the berries are simmered into a rich compote, deep and sweet, while the rest are left whole to lend freshness and bite. A touch of cornstarch ensures it sets softly, never sliding out with the first cut. And on top, a sandy, nubbly crumble—scented with cinnamon—bakes into a golden crown.
This is the tart for barefoot sun-drenched afternoons, for generous slices with scoops of ice cream, and for weekend mornings when only a spoon will do. It’s not flashy, but it doesn’t need to be. It’s perfect.
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PÂTE SUCRÉE: Think of this as the architectural base. A pâte sucrée crust is sturdier than a flaky tart shell and much easier to work with. Creaming the butter and sugar first aerates the dough slightly, making it more pliable and less prone to shrinkage. Blind baking ensures it holds up to the jammy filling without going soggy. It also adds a crisp edge that plays beautifully against the soft fruit and crumble.
FILLING: Most of the blueberries are cooked down into a thick compote, which removes excess moisture and concentrates the flavor. This prevents the tart from collapsing or weeping after slicing. A small amount of cornstarch gives the filling just enough body to hold together without losing its lovely texture. Whole berries folded in at the end keep the final flavor fresh and complex.
CRUMBLE TOPPING: This isn’t just an aesthetic choice—it’s functional. The crumb topping adds texture and visual contrast, but it also acts as a moisture barrier, preventing the fruit from bubbling over. The ratio of butter to flour keeps the crumble light and sandy, and a touch of cinnamon adds warmth without overpowering the fruit.
The beauty of this tart lies in the contrast among its crisp pastry shell, the jammy berry filling, and golden, spiced topping. Knowing the role of each ingredient helps ensure everything bakes up with the right texture and flavor.
ALL-PURPOSE FLOUR: Used in the Pâte Sucrée and the crumble, flour provides structure and body. In the crust, it forms a tender but stable shell. In the crumble, it helps create a sandy, crisp texture once baked.
UNSALTED BUTTER: Butter is the backbone of both the Pâte Sucrée and the topping. In the crust, it’s creamed with sugar for a dough that’s pliable yet sturdy, producing a short, crisp texture. In the crumble, cold butter is cut or rubbed into the dry ingredients to form irregular clumps that bake into golden nuggets of crunch.
CONFECTIONERS’ SUGAR: Used in the Pâte Sucrée for a smooth, delicate sweetness, confectioners’ sugar dissolves easily into the butter, unlike granulated sugar, resulting in a fine-textured dough with a clean bite.
GRANULATED SUGAR: This trusty workhorse sweetens both the blueberry filling and the crumble. In the filling, it draws out juices from the berries and helps balance their natural tartness. In the crumble, it caramelizes slightly as it bakes, adding depth and a slight crunch.
KOSHER SALT: Essential in every component, salt sharpens the sweetness of the crust and crumble, and in the filling, it enhances the fruit’s flavor while adding balance to the sugar and acidity.
EGG: One egg is used in the Pâte Sucrée to bind the dough and add richness. The proteins in the egg contribute to the crust’s structure, and the fat helps keep it tender.
BLUEBERRIES: The star of the show, most of the blueberries are cooked down to concentrate their flavor and create a thick, spoonable compote, but a reserved handful are stirred in at the end to retain their freshness and pop.
LEMON: Brightening the filling and cutting through the natural sweetness of the berries, lemon zest adds aromatic complexity and the juice sharpens the overall flavor.
VANILLA EXTRACT: Adding warmth and roundness to the blueberry filling, vanilla extract supports the fruit without overpowering it, giving the tart a well-developed finish.
CORNSTARCH: A crucial thickener for the blueberry compote, when heated with the berry juices, cornstarch forms a smooth, cohesive gel that holds the filling together without turning it gummy.
WATER: Just a touch of water is used to hydrate the cornstarch before it’s added to the filling. This ensures even dispersion and prevents clumping.
GROUND CINNAMON: Used sparingly in the crumble for a subtle warmth that pairs beautifully with the blueberries, cinnamon adds a layer of complexity without dominating the flavor profile.
These tools help you work with precision and ease to achieve the best flavor and texture from each component.
MIXING BOWLS: Having a few sturdy bowls on hand lets you organize your mise en place—one for the crumble, one for the crust, and one for the filling. A good bowl rotation keeps cleanup minimal and your workflow efficient. (Pictured: Glass Mixing Bowl 10-Piece Set.)
HEAVY-BOTTOMED SAUCEPAN: A sturdy saucepan ensures even cooking when simmering the blueberry compote. You want gentle heat to concentrate the flavor without scorching the fruit. (Pictured: Williams Sonoma Signature Thermo-CladTM Stainless-Steel Saucepan.)
TART PAN WITH REMOVABLE BOTTOM: The fluted sides and removable base allow for easy unmolding without damaging your crust. Look for one with a sturdy metal build for even browning. (Pictured: Williams Sonoma Goldtouch® Pro Tart Pan with Removable Bottom.)
PASTRY BLENDER: To make the topping, a pastry blender cuts cold butter into the dry ingredients without warming it. If using your hands, work quickly to avoid melting the butter. (Pictured: Williams Sonoma Olivewood Pastry Blender.)
PIE WEIGHTS: Crucial for blind baking, pie weights prevent the Pâte Sucrée from puffing up or shrinking in the oven. Dried beans or uncooked rice can stand in, but ceramic or metal weights offer the most even pressure. (Pictured: Pie Weights Jar.)
ROLLING PIN: Especially helpful for rolling delicate dough like the Pâte Sucrée, this type of pin gives you more control and leverage, allowing you to maintain even thickness with minimal cracks. (Pictured: Patisserie Rolling Pin.)
PARING KNIFE: A paring knife is ideal for trimming the overhang from your rolled crust with precision. (Pictured: Wüsthof Classic Paring Knife, 31⁄2 ̋.)
SILICONE SPATULAS: Flexible and heat-resistant, these are indispensable for stirring the compote, scraping the sides of bowls, and transferring filling without wasting a drop. (Pictured: Get It Right Ultimate Spatula in Slate, Get It Right Mini Spatula in Slate.)
WHISK: A small but mighty tool, a whisk is perfect for mixing the cornstarch slurry until smooth and lump-free before stirring it into the warm blueberry base. (Pictured: Williams Sonoma Signature Stainless Steel French Whisk.)
RIMMED BAKING SHEET: An insurance policy against bubbling fruit filling, placing the tart pan on a rimmed baking sheet during baking makes for easier handling and less mess in the oven. (Pictured: Williams Sonoma Goldtouch® Pro Nonstick Half Sheet.)
Makes 1 (10-inch) tart
1/2 cup (64 grams) all-purpose flour1/4 cup (50 grams) granulated sugar1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon1/4 cup (57 grams) cold unsalted butter, cubed
3½ cups (525 grams) fresh blueberries1/2 cup (100 grams) granulated sugar1 teaspoon (2 grams) lemon zest1 tablespoon (15 grams) fresh lemon juice 1 teaspoon (4 grams) vanilla extract1/2 teaspoon (1.5 grams) kosher salt2 tablespoons (16 grams) cornstarch1½ tablespoons (22.5 grams) water
Pâte Sucrée is about patience. Chill it long enough— at least an hour, preferably longer—so it rolls without tearing and bakes without shrinking. If it’s resisting the rolling pin, it’s telling you it needs another five minutes in the fridge.
Fresh berries are ideal when they’re in season, bursting and tart. But good-quality frozen blueberries can be simmered straight from the bag. Just add a few extra minutes to the compote cooking time to boil off any excess water.
Soft butter makes a claggy mess. Start with it straight from the fridge and cut it into the dry ingredients just until the mixture clumps in soft, sandy pieces. You’re looking for texture, not uniformity.
Blueberries vary wildly in sweetness. Once the compote thickens, have a quick taste. You may need a squeeze of lemon juice or a pinch more sugar—it’s more about finding balance than sticking to a fixed formula.
Spread the compote with a spatula and then scatter the crumble with a light hand. Don’t overthink it—this isn’t pâtisserie. It’s rustic, generous, made to be eaten outside under trees.
Tempting though it is to slice into the tart warm, it needs time to set. Give it at least an hour. The filling firms, the crust crisps up again, and the flavors settle into themselves—just as they should.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Add egg, and beat until combined, stopping to scrape paddle and bottom and sides of bowl. With mixer on low speed, gradually add flour, beating until just combined.
Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 week, or freeze for up to 2 months. Let frozen dough thaw in refrigerator overnight before using.
Preheat oven to 325°F (170°C).
Place tart pan on a baking sheet. Top prepared crust with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
Bake until edges are set, about 10 minutes. Carefully remove parchment and weights, and bake until surface is dry and lightly browned, 5 to 7 minutes more. Let cool completely
in pan on a wire rack. Increase oven temperature to 375°F (190°C).
In a medium bowl, whisk together flour, sugar, salt, and cinnamon until combined. Using your hands or a pastry blender, cut in cold butter until mixture is crumbly. Refrigerate until ready to use.
In a small bowl, whisk together cornstarch and 1½ tablespoons (22.5 grams) water; stir into blueberry mixture. Cook, stirring frequently, until mixture thickens, 2 to 3 minutes. Remove from heat; stir in remaining 1 cup (150 grams) blueberries.
Pour filling into cooled prepared crust. Sprinkle topping onto filling.
Bake until topping is golden brown and filling is bubbly, 20 to 25 minutes. Let cool completely in pan on a wire rack. Remove from pan before serving. Refrigerate in an airtight container for up to 3 days.
The post Baking School In-Depth: Blueberry Crumble Tart first appeared on Bake from Scratch.