Blueberry crumble tarts
Blueberries are an abundant fruit that can typically be found in just about any grocery store no matter what the time of year maybe, which is good news when a craving hit for one of these incredible plump pastries. Normally you’d find blueberry crumble in a slab or a pie, but that makes it so that you and your guests need plates and forks just to eat them, so instead, why not try out this bite-sized version that is perfectly infused for regular cannabis consumers.
Blueberry crumble recipe for tarts
This is one of the simplest blueberry recipes for edibles on the internet, because unlike apples which can often cook unevenly due to thickness, or get too mushy thanks to high water content in some types, blueberries are a perfect size every time, and cook down in a completely different way leaving you with stellar sweet jelly results every single time.
Preparation time: 10 minutes
Cooking time: 25 minutes
Calories: 498
Servings: 12
Ingredients
- 12 tart cups
- 3 ½ cups of blueberries (fresh or thawed from frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
- Pinch of salt
Crumble topping ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- ¼ cup cannabutter
Tools
- Tart baking tray (or cookie sheet)
- Small bowl
- Whisk
- Wooden spoon
- Medium bowl
- Fork
Instructions
-
Preheat the oven to 375°F, and once it’s ready, pop the tart shells in to bake for 10 minutes and take them out just before they start to turn brown.
To prepare the blueberry filling, you'll need to add ½ of the measured blueberries to a saucepan that is set to low heat.
Add the cornstarch, salt, and sugar to a bowl and gently whisk the granules together before adding them into the saucepan.
It’s now time to add the lemon juice to the mix before turning the heat up to medium and leaving it there until the mixture begins to simmer which can take anywhere from 3-5 minutes to happen.
Once the berries have popped and the mixture thickens, it will eventually come to a boil, which is the perfect time to remove the saucepan from the heat.
Dump in the blueberries that have not yet been cooked and gently stir them into the jelly with a wooden spoon. This will leave as many berries as possible, whole, which adds an incredible texture.
Add the flour and sugar to a medium-sized bowl to begin to prepare the crumble topping and use a fork to gently press the ingredients together until they form uniform sized crumbs.
Scoop the blueberry filling into the tart shells, and then top them all off with some of the crumble toppings before tossing them back into the oven one more time at 375°F for 5 minutes to bake up the newly added crumble topping.
Garnish for an extra sweet treat
If you want to take blueberry recipes like this one to the next level, then you might want to consider a sweet garnish that will complement the dessert, and in this case, you can opt for either ice cream or cool whip for smooth additions that will add to the complexity of the flavors, and help to wash the whole thing down. Alternatively, if you like it sweet but want a slightly healthier option, then freshly sliced fruit like banana or peaches go swimmingly well with this blueberry crumble recipe.
