Blueberry and Pineapple Crumble Tart

  • Difficulty: Medium
  • one hour and 20 minutes
  • 6 servings

If you’ve bought a lot of fresh blueberries and you’re not sure what to cook with them, then hear us out! Set some aside for this scrumptious blueberry and pineapple crumble tart. The freshness and tartness of the fruit go so well together with the delicate texture of the crumble.

Ingredients Needed for Blueberry and Pineapple Crumble Tart

1 sheet of puff pastry
½ cup blueberries
½ cup canned pineapple, diced
2 tablespoons of amaretto
3 tablespoons of pina colada
1 tablespoon vanilla extract
5 tablespoons of sugar
2 tablespoons of cornstarch
5 tablespoons of flour
2 tablespoons of coconut flakes
2 tablespoons of butter

How to Cook Blueberry and Pineapple Crumble Tart

  1. Preheat the oven to 340˚F/170˚C. Grease and flour a tart pan. Roll out the puff pastry sheet and lay it into the pan, pressing on the bottom and edges. Remove the excess puff pastry, then prick with a fork on the bottom. Bake the crust for 15 minutes.
  2. Add the blueberries, canned pineapple, amaretto, pina colada, and vanilla extract to a food processor. Pulse until you make a sauce.
  3. Add 2 tablespoons of sugar and the cornstarch, stir, then pour the sauce into a saucepan. Cook on low heat until the sauce reduces and thickens.
  4. Add the flour, the remaining sugar, coconut flakes, and butter. Knead with your fingers to make soft crumbs.
  5. Add the fruit sauce to the baked crust, then sprinkle the crumbs on top. Bake for 45 minutes at 340˚F/170˚C.

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