Blueberry Pistachio Streusel Tart

I just can’t stop making streusel cakes. So sue me. However, there are advantages to this. For example, this Blueberry Pistachio Streusel Tart is a perfect summer dessert. Who knew blueberries and pistachios would make such a winning combination?

The tart is one my my favorite streusel based recipes. The one when I make a ton of streusel and use it as both the crust and the topping. It’s a quick and easy way to make a dessert. Additionally, there is the bonus of skipping the step of making a separate crust.

Using brown sugar adds a deeper layer of flavor to this Blueberry Pistachio Streusel Tart. The streusel also contains ground as well as chopped pistachios. Mix up the streusel ingredients with your hands or a wooden spoon. Alternately, the dough hook of your stand mixer makes quick work of it. Press part of it into a tart pan. I like the nonstick tart pans with the removable bottoms best.

Press part of the streusel into the tart pan and place it in the refrigerator for 30 minutes. Add the fresh blueberries mixed with the blueberry jam to the tart. Then, sprinkle the rest of the streusel over the top of the tart and bake.

The streusel makes a perfectly tasty and beautiful golden crust. Also, who would complain about a double helping of streusel? However, those people should not be invited to your house. Just saying.

This recipe is ripe for substitutions. Consequently, the blueberries and pistachios in this recipe are easily swapped out for other ingredients. For example, raspberries and almonds or strawberries and walnuts.

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Blueberry Pistachio Streusel Tart

Course Dessert

Cuisine German

Keyword blueberry tart, pistachio cake, Streusel Cake, streusel tart

Prep Time 25 minutes

Cook Time 30 minutes

Chill Time 30 minutes

Total Time 1 hour 25 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 1 cup unsalted butter
• 3 cups all-purpose flour
• 1/2 cup ground raw unsalted pistachios
• 1 cup brown sugar
• 1.5 teaspoons salt
• 3/4 cup chopped raw pistachios
• 2 large eggs
• 3/4 cup of blueberry jam
• 1 pint of fresh blueberries
• 2 tablespoons breadcrumbs

Instructions

1. Grease and flour a 10″ round tart pan. The tart pans with the lift-off bottom are best.
2. Cut the butter into small pieces
3. Whisk together the all-purpose flour, ground pistachios, sugar, salt, and chopped pistachios in a bowl.
4. Beat the eggs in a small separate bowl and add to the streusel mix.
5. Add the butter and use a fork, or easier, the dough hook of your mixer to knead everything together to form streusel.
6. Separate out 1/3 of the mixture and press it into the pan to create the crust. I used a kitchen scale to measure.
   
7. Place the pan in the refrigerator and chill for 30 minutes.
8. Preheat the oven to 350 degrees F.
9. In a separate bowl, add the blueberry jam and whisk until smooth.
10. Gently mix in the blueberries.
    
11. Remove the crust from the refrigerator.
12. Evenly sprinkle the breadcrumbs over the bottom of the shell.
    
13. Layer in the blueberry mixture spreading it completely into the shell.
    
14. Distribute the rest of the pistachio streusel evenly over the blueberries
    
15. Place the pan in the oven and bake for 25-30 minutes until the top starts to turn golden brown
16. Remove from the oven and let cool.
17. Remove the tart from the pan, transfer to a plate, cut, and serve.

Like this Blueberry Pistachio Streusel Tart? Also, check out some of these other lovely summer dessert recipes: