blueberry streusel tart is THE dessert you need to serve for pi day!
Pi Day – if you’re planning to celebrate – is this Saturday. As you know, I’m not much for pie – especially double crust. No one needs that much filling and NO ONE definitely needs two crusts.
But we all need more streusel, don’t you think?
I had a bumper crop of blueberries in my freezer recently, and decided that it was the perfect time to make this tart – which I started making many many years ago. I love it for so many reasons! The filling is not too thick (which is why I prefer tarts to traditional pies), and the streusel topping is SUPER thick. So, basically perfection.
Because this recipe works as beautifully with frozen fruit as it does with fresh, you can have this delicious tart any time of year. It pairs perfectly with your favorite flavor of ice cream or a dollop of freshly (or frozen!) whipped cream.
I love using refrigerated pie crust here; it cuts down on time, prep and mess, and gets this tart in the oven in short order!
Are you “Team Pie”? How do you like yours?
one pie crust (refrigerated or homemade), pressed into an 11″ fluted tart pan with removable bottom – refrigerate while making filling
2 sticks (16 tablespoons) unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 cups blanched slivered almonds (about 6 ounces)
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1 tablespoon flour
1 teaspoon vanilla extract (make your own!)
Pre-heat oven to 375 degrees.
Make the streusel: melt the butter; whisk in sugars, cinnamon and salt. Fold in flour. Spread on parchment lined baking sheet.
Make the filling: Process almonds and sugar till fine. Add remaining ingredients and process till smooth.
Spoon the filling into crust. Top with the blueberries and sprinkle the streusel over. Place tart on cookie sheet lined with parchment paper or foil. Bake until crust is golden and filling is set at edges, about 1 hour. Transfer to rack and cool. Serve warm or at room temperature, with ice cream or whipped cream.
This delicious recipe brought to you by Sheri Silver
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