Blueberry Pear Crumble Topped Tart

MUNCH RATING: 5/5

This is a hybrid of three different recipes as I didn’t have enough ground almonds to make the original recipe I wanted to make. So I had to be creative and I’m pleased to say it was a great success!

I made the sweet pastry from scratch using Rachel Allen’s recipe (click here for a link) and for my first time making pastry I’m really pleased that it came out lovely and crisp. It was really easy to make in the food processor.

• Oven temperature: Gas mark 5/375°F/190°C
• Oven shelf: middle
• You will need: an 8-inch tart tin

Ingredients:
FOR THE PASTRY

• You will need 1 portion of Rachel Allen’s sweet pastry, or roughly 250 g of shop bought sweet pastry, baked blind.

FOR THE FILLING

• 225 g (8 oz) blueberries, washed
• 50 g (1.75 oz) caster sugar
• 1 large ripe pear, cut into thin slices (I used Comice)

FOR THE CRUMBLE TOPPING

• 25 g (1 oz) ground almonds
• 50 g (1.75 oz) self-raising flour
• 25 g (1 oz) caster sugar
• 50 g (1.75 oz) butter
• 1/4 teaspoon cinnamon (optional)

Directions:

1. Preheat the oven to Gas mark 5/375°F/190°C.
2. Mix the blueberries with the sugar and set to one side.
3. Place all the crumble ingredients into a food processor and whizz up until you have a soft crumble.
4. Spread the blueberries out onto the cooked pastry base, then arrange the slices of pear on top.
5. Sprinkle the crumble topping over the fruit.
6. Bake in the oven for 20-25 minutes, until the crumble is golden brown.