Blueberry Crumble Tart

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 genoise cake, store bought cut into thin slices
• 2 cups fresh blueberries
• 2 cups sugar
• 1 cup ground hazelnuts
• 1 cup coarsely chopped hazelnuts
• 1/4 cup cornstarch
• 4 egg whites
• icing sugar, for sprinkling
• 2 tablespoons granulated sugar
• 1 1/4 cups pastry flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 2 eggs, slightly beaten

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 for the pastry shell, mix sugar, flour and salt in a bowl.
• 3 cut in butter until the mixture forms a coarse shell. add eggs and mix just enough to form a ball.
• 4 allow to refrigerate for 30 minutes.
• 5 on a floured board, roll out dough to a 12 inch circle. place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
• 6 prick all over with fork. put a piece of parchment paper on top of the pie shell and place dry beans or weights.
• 7 bake for 10 minutes in a 350 degrees f oven, until the pastry is partially baked.
• 8 keep the oven on a 350 degrees f.
• 9 for the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
• 10 place the blueberries on top.
• 11 in a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
• 12 spread this crunmble over the blueberries, and sprinkle generously.
• 13 bake the pie for 40 minutes, until the topping is golden brown.