Press crust firmly into an 8" tart pan with a removable bottom; trim excess dough around the top of the tart pan. Heat jam over low heat; whisk in cornstarch until combined. As soon as cornstarch is incorporated, spread the blueberry filling over the crust. Combine the remaining ingredients in a medium mixing bowl. Pinch ingredients together with your fingers until coarse crumbs form; sprinkle over filling. Bake in a preheated 400° oven 10 min.; reduce heat to 350° and bake until filling and topping bubble and tart crust is golden-brown (about 15 min.). Cool; serve warm or at room temperature with vanilla ice cream or sweetened whipped cream.
Recipe courtesy of Stonewall Kitchen.