Blueberry Lemon Crumbles
Delightful mini crumble tarts featuring a buttery crust filled with tangy lemon-blueberry preserves and topped with almond crumble. These individual-sized treats combine the perfect balance of sweet berries, bright citrus, and toasted nuts.
Ingredients
- •1 cup sliced almonds with skins
- •1¾ cups all-purpose flour
- •½ cup granulated sugar
- •½ cup packed light brown sugar
- •2 teaspoons finely grated fresh lemon zest
- •½ teaspoon cinnamon
- •½ teaspoon salt
- •¾ cup unsalted butter
- •2 large egg yolks
- •1 teaspoon vanilla
- •2 teaspoons fresh lemon juice
- •⅓ cup dried blueberries
- •½ cup blueberry preserves
- •1 pan nonstick mini-muffin pan
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 2.
Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.
5 min
- 3.
Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
5 min
- 4.
Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
5 min
- 5.
Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
15 min
- 6.
Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.
10 min
- 7.
Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.
25 min
