Blueberry Lemon Tarts with Almond Crumble

Steps

1. Make the crust: in a large bowl, whisk the crust portion of the all-purpose flour (340 g) with the crust portion of the granulated sugar (20 g) and the crust portion of the salt (4 g).
2. Add the crust portion of the cold butter (230 g) and rub or cut it in until most pieces are pea-sized, with some flat flakes left.
3. Drizzle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough in half, flatten each half into a disk, wrap and chill for at least 1 hour.
5. Roll each disk into an 11-inch round, fit them into two 9-inch tart or pie pans, trim and crimp the edges, then chill the shells for 15 minutes.
6. Meanwhile, make the crumble: in a bowl, mix the remaining all-purpose flour (100 g), the brown sugar, the almonds, the cinnamon and the remaining salt (1 g). Rub in the remaining cold butter (80 g) until clumpy, then refrigerate.
7. Preheat the oven to 400°F (200°C) with a rack in the lower third and a rimmed baking sheet on it.
8. Make the filling: in a large bowl, toss the blueberries with the remaining granulated sugar (150 g), the cornstarch, the lemon juice and the lemon zest.
9. Divide the blueberry filling evenly between the chilled shells, then scatter half of the crumble over each tart.
10. Set the tarts on the hot baking sheet and bake 20 minutes, then lower the oven to 375°F (190°C) and bake 35 to 40 minutes more, until the crust is deep golden and the filling bubbles thickly in the center. Tent with foil if the crumble browns too fast.
11. Cool the tarts on a rack for at least 3 hours so the filling sets, then cut each into 6 slices.