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