Blueberry Lemon Spelt Tarts with Almond Crumble

Steps

1. Make the crust: in a large bowl, whisk the spelt flour, 140 g (about 70%) of the all-purpose flour, 20 g of the granulated sugar and 4 g of the salt.
2. Cut in 200 g of the cold butter with a pastry cutter or your fingertips until the pieces are pea-sized.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork until the dough just holds together when squeezed.
4. Divide the dough in half, shape each into a flat disk, wrap and chill for 1 hour.
5. Meanwhile make the crumble: in a medium bowl, mix the remaining 60 g of all-purpose flour, the oats, almonds, brown sugar, cinnamon and the remaining 1 g of salt. Rub in the remaining 80 g of cold butter until clumpy, then refrigerate.
6. Preheat the oven to 400°F (200°C) with a rack in the lower third.
7. Roll each dough disk into an 11-inch round and fit into two 9-inch tart pans with removable bottoms; trim the edges and chill the shells for 15 minutes.
8. Make the filling: in a large bowl, stir the remaining 120 g of granulated sugar with the cornstarch and lemon zest, then gently fold in the blueberries and lemon juice until coated.
9. Divide the blueberry filling evenly between the two shells, then scatter half the crumble over each tart.
10. Set the tarts on a baking sheet and bake for 20 minutes, then lower the oven to 375°F (190°C) and bake 30 to 35 minutes more, until the crumble is golden and the filling bubbles thickly at the edges. Tent loosely with foil if the crumble browns too fast.
11. Cool the tarts on a rack for at least 2 hours so the filling sets, then remove the pan rings and cut each tart into 6 slices.