this delicious crumble hails from my tireless quest not to be tired! it's super easy, quick, inexpensive, and yummy with a dollop of creme fraiche! it's also extremely fattening and artery-clogging, so consult your physician prior to ingesting (i did!).
1 cup (2 sticks) butter at room temperature
1/2 cup confectioner's sugar, plus extra for dusting after baking
1-1/2 cups unbleached flour
1/2 cup light brown sugar
1 cup white sugar
teaspoon of cinnamon
teaspoon of vanilla
1 egg yolk
1 egg white, beaten with 2 tablespoons water
1-1/2 cups each frozen raspberries and frozen blueberries (i like trader joe's!)
1/2 lemon (juiced - discard lemon)
1.preheat the oven to 350ยบ; have a rectangular fluted metal tart pan or round fluted metal tart pan ready (both should have a drop-out bottom)
2.in a food processor, combine 1 cup only of the flour, 1/2 cup only of the butter (the other 1/2 cup is for the crumble), the confectioner's sugar, and the egg yolk - pulse until the sticky dough gathers and comes together
3.either refrigerate the dough for 30 minutes and roll it out, placing gently in the pan, OR just press it into the bottom and sides of the pan, making a very thick crust on all sides; trim the area where the dough meets the top of the pan with a knife so you have a nice clean line
4.freeze the dough and pan for one hour; in the meantime, place the berries, cup of white sugar, and lemon juice in a saucepan, and bring to a boil on the stove - after the mixture reaches the boil, turn the heat down and let it simmer for 20 minutes - the resulting mixture should be almost jam-like
5.either pass the berry mixture through a sieve to remove the skins and seeds, or if you don't mind them and you like the mixture with a bit of texture, you're good ... in any case, put the berry mixture into a bowl and transfer to the fridge to let it cool
6.to make the crumble, simply combine the brown sugar, remaining flour, vanilla, and cinnamon - add the remaining half cup of butter and 'cut' together with the tines of a fork (this can also be done in the food processor) - you are NOT looking for a dough like mixture - rather, this should look like a crumble, with some pieces the size of peas - do not overmix, go easy!
7. add approximately 2 tablespoons of the egg white/water mixture to the crumble - this will help it 'set' during baking and will hold the crumble shape - not too much, you don't want to make it 'wet'
8.assemble the tart - remove the dough lined metal pan from the freezer, then spoon in the berry mixture - finally spoon the crumble topping over the berry mixture, all the way to the edges of the pan ... don't worry if some of it 'sinks' into the berries, but do add it all to make it a thick and rich crumble
9.bake the tart, uncovered, for 20 minutes on the lower rack of the oven - it's helpful to have a piece of foil on the 'floor' or bottom rack to catch any juices which may bubble over ... after 20 minutes, turn the tart around, and cover loosely with foil - continue to bake for another 20 to 25 minutes - the tart should be golden brown
10.let the tart cool, remove from the pan, and once cooled dust liberally with powdered sugar - enjoy!!!
1 cup (2 sticks) butter at room temperature
1/2 cup confectioner's sugar, plus extra for dusting after baking
1-1/2 cups unbleached flour
1/2 cup light brown sugar
1 cup white sugar
teaspoon of cinnamon
teaspoon of vanilla
1 egg yolk
1 egg white, beaten with 2 tablespoons water
1-1/2 cups each frozen raspberries and frozen blueberries (i like trader joe's!)
1/2 lemon (juiced - discard lemon)
1.preheat the oven to 350ยบ; have a rectangular fluted metal tart pan or round fluted metal tart pan ready (both should have a drop-out bottom)
2.in a food processor, combine 1 cup only of the flour, 1/2 cup only of the butter (the other 1/2 cup is for the crumble), the confectioner's sugar, and the egg yolk - pulse until the sticky dough gathers and comes together
3.either refrigerate the dough for 30 minutes and roll it out, placing gently in the pan, OR just press it into the bottom and sides of the pan, making a very thick crust on all sides; trim the area where the dough meets the top of the pan with a knife so you have a nice clean line
4.freeze the dough and pan for one hour; in the meantime, place the berries, cup of white sugar, and lemon juice in a saucepan, and bring to a boil on the stove - after the mixture reaches the boil, turn the heat down and let it simmer for 20 minutes - the resulting mixture should be almost jam-like
5.either pass the berry mixture through a sieve to remove the skins and seeds, or if you don't mind them and you like the mixture with a bit of texture, you're good ... in any case, put the berry mixture into a bowl and transfer to the fridge to let it cool
6.to make the crumble, simply combine the brown sugar, remaining flour, vanilla, and cinnamon - add the remaining half cup of butter and 'cut' together with the tines of a fork (this can also be done in the food processor) - you are NOT looking for a dough like mixture - rather, this should look like a crumble, with some pieces the size of peas - do not overmix, go easy!
7. add approximately 2 tablespoons of the egg white/water mixture to the crumble - this will help it 'set' during baking and will hold the crumble shape - not too much, you don't want to make it 'wet'
8.assemble the tart - remove the dough lined metal pan from the freezer, then spoon in the berry mixture - finally spoon the crumble topping over the berry mixture, all the way to the edges of the pan ... don't worry if some of it 'sinks' into the berries, but do add it all to make it a thick and rich crumble
9.bake the tart, uncovered, for 20 minutes on the lower rack of the oven - it's helpful to have a piece of foil on the 'floor' or bottom rack to catch any juices which may bubble over ... after 20 minutes, turn the tart around, and cover loosely with foil - continue to bake for another 20 to 25 minutes - the tart should be golden brown
10.let the tart cool, remove from the pan, and once cooled dust liberally with powdered sugar - enjoy!!!
No comments:
Post a Comment