Torta Sbriciolata with Blueberries and Almonds

Blueberry and almond crumble cake with blueberries and almonds, with a slice cut off.

Torta Sbriciolata with Blueberries and Almonds

Torta Sbriciolata is a delicious Italian-style crumble cake made with a short crust pastry dough, and bursting with fresh blueberries and crunchy almonds.

Course Dessert

Cuisine Italian

Keyword Torta Sbriciolata with Blueberries and Almonds

Prep Time 30

Cook Time 35

Servings

Calories 388kcal

Equipment

1 9 inch tart tin with removable bottom

Ingredients

For The Crumble

1 cup sliced almonds 98 grams
1/4 cup granulated sugar 60 grams
1 ½ cups all purpose flour 200 grams
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup butter 110 grams
1 large egg
1 large egg yolk
1 teaspoon almond extract
lemon zest from a small lemon

For The Blueberry Filling

3 cups fresh blueberries I used wild blueberries
lemon zest from 1 lemon
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons flour or corn starch
1/3 cup granulated sugar 74 grams
1/3 cup sliced almonds, 31 grams for the top of the crumble cake
Powdered sugar to dust over the baked crumble cake

Instructions

For The Crumble

In a medium sized bowl, sift together the flour, baking powder and salt.
Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
Pulse together until you get a very crumbly mixture.
Add in the egg and egg yolk, lemon zest and almond extract and pulse until large clumps form.
Transfer the crumble onto a work surface and knead into a cohesive ball. You'll be needing approximately 2/3 of the pastry dough to line the tart tin and the remaining dough to crumble over the top.
Grease and flour a 9 inch round tart tin with removable bottom.
Line the prepared tart tin with 2/3 of the crumble, covering the bottom and sides of the tart tin. Your hands and fingers work best to shape the pastry dough in the baking tin. Keep the remaining dough for the top.

For The Blueberry Mixture

In a medium sized bowl, toss together the blueberries with the lemon zest, lemon juice, flour and sugar.
Transfer the blueberry mixture over the pastry-lined baking tin. Spreading them out evenly.
Use the remaining pastry dough to crumble small and large pieces over the blueberries while covering the entire surface.
Sprinkle the sliced almonds evenly over the crumble top.
Bake in a preheated oven at 350 degrees F, for about 35 minutes.
Transfer the blueberry crumble cake onto a cooling rack and let it cool off before releasing it from the baking tin.
Dust the top with powdered sugar, slice and serve.

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