BLUEBERRY TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
BLACKBERRY BUTTER TARTS
It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.
Provided by Chef V
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
- Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
- Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g
HEAVENLY BLUEBERRY TART
Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY TART
A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Provided by LOUIE75
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
- Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
- Pour blueberry filling over the cooled crust. Let cool before slicing.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g
MINI BLUEBERRY TARTS
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 Dozen Tarts
Number Of Ingredients 10
Steps:
- Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
- Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
- Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.
BLUEBERRY BUTTER TARTS
These are INCREDIBLE--I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you'll love them.
Provided by erinn in tbay
Categories Dessert
Time 28m
Yield 12-20 tarts
Number Of Ingredients 9
Steps:
- Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
- In large bowl, whisk egg, syrup, lemon juice and vanilla.
- In medium bowl, mix sugar and flour.
- Stir into egg mixture with butter.
- Divide berries into uncooked pastry shells.
- Pour egg mixture to top of shells.
- Bake 18-23 minutes.
- Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
Nutrition Facts : Calories 104.5, Fat 3.4, SaturatedFat 2, Cholesterol 25.3, Sodium 29.1, Carbohydrate 19, Fiber 0.5, Sugar 11.2, Protein 0.8
BLUEBERRY BUTTER TARTS
This is a great recipe to make when berries are in season. The recipe can be doubled, but prepare the same ingredients in two separate bowls.
Provided by Kittencalrecipezazz
Categories Tarts
Time 38m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375°F (set oven to bottom-lowest rack).
- Prepare a cookie sheet, leave the foil liners on the shells and place on sheet.
- In a bowl, whisk together egg with syrup, juice and vanilla.
- In another bowl stir sugar and flour.
- Stir/whisk the flour mixture into the egg mixture along with the butter.
- Divide the berries equally among the shells.
- Pour the egg mixture over the berries, filling to the top.
- Bake for about 17-23 minutes (tarts will firm up when they are cooled).
- Can be stored in the fridge for up to 2 days.
Nutrition Facts : Calories 362.7, Fat 21.3, SaturatedFat 6.5, Cholesterol 25.3, Sodium 146.2, Carbohydrate 40.1, Fiber 1.2, Sugar 11.5, Protein 4.2
BLUEBERRY BUTTERMILK TART
Categories Milk/Cream Blender Food Processor Dairy Dessert Bake Blueberry Gourmet
Number Of Ingredients 20
Steps:
- Make the shell:
- In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Roll out the dough 1/8 inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350°F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
- Make the filling;
- In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.
- Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.
BLUEBERRY FLOWER TARTS RECIPE BY TASTY
Here's what you need: refrigerated pie crusts, blueberry, flour, cornstarch, sugar, lemon zest, unsalted butter, egg wash, powdered sugar
Provided by Betsy Carter
Categories Bakery Goods
Yield 20 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Roll out pie crusts onto a well-floured surface.
- Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
- Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
- Prick the bottoms with a fork.
- Freeze for 20 minutes.
- In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
- Divide filling between flower cups.
- Dot the top of mixture with butter.
- Brush egg wash on the petals.
- Bake for 15 minutes, or until edges are golden.
- Cool completely before serving.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 13 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
BROWN BUTTER TART WITH BERRIES
Here I'm taking the confusion and fear out of making a pastry crust and baking a tart. Make this your go-to dessert, whether you're serving it at home to guests or taking it to a party. Everyone will love it.
Provided by Nancy Silverton
Categories dessert
Time 8h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Dough: Combine flour, sugar, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Alternatively, combine the flour, sugar, and butter in a large bowl and, with your fingertips or pastry cutter, crumble into a coarse cornmeal consistency.
- Whisk the egg yolks and cream together in a small bowl and add to the flour mixture; mix on low until large chunks form. Turn the dough onto a flat, clean work surface dusted with flour. Press the dough with the heel of your hand and gather the pieces together to bring the dough into a ball. Knead the dough a few more minutes, form it into a disc, wrap tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. This dough makes enough for two 10-inch tarts. (Note: The dough can also be frozen for up to 2 months. Before using, defrost overnight in the refrigerator.)
- Line a baking sheet with parchment paper or silicon baking mat and butter the inside of the tart ring. Take the dough out of the refrigerator and cut it in half; reserve one half for later use. Cut the dough into large chunks. Pound the dough with a rolling pin and then knead it a few times to temper the dough to the consistency of Play-Doh. Dust your work surface and rolling pin with flour and pound the dough into a large disc, about ¼-inch thick. Roll the dough out to at least 2 inches larger than the ring to a thickness of 1/8 inch. Place the tart ring on top and trim the dough so that 2 inches remain around it. (Discard or reuse the excess dough scraps as cookie dough, etc.) Brush off the extra flour from the dough. Wrap the dough around the rolling pin and ease it into the tart ring. Dip the knuckle of your index finger in flour and press the dough into the crease with your knuckle so you have a straight edge, not sloping sides. Don''t stretch the dough to fit, because it will shrink during baking. Roll your rolling pin over the top of the tart ring to neatly cut off the excess dough; pull off the trimmed dough and discard. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
- Custard: Whisk the eggs and sugar in a large bowl until smooth; then add the flour and whisk until thoroughly combined. Using a small, sharp knife, split the vanilla bean lengthwise; scrape out the pulp and seeds and smear them on the butter. Add the butter, vanilla pulp and seeds, and vanilla bean to a small, heavy-bottomed saucepan and heat over high heat until the butter is brown and foamy. Continue cooking the butter until it is dark brown and gives off a nutty aroma. Pour the butter in a slow, steady stream into the bowl with the egg yolks, whisking constantly. Remove vanilla bean. (Note: The filling can be prepared up to 10 days in advance and refrigerated in an airtight container. Just before using, bring it to room temperature until it is a spreadable consistency.)
- Adjust the oven rack to the middle position and preheat to 350 F. Remove the prepared tart shell from the refrigerator. Spoon the filling about halfway up the tart and spread evenly. Sprinkle ½ cup berries on top of the custard. Bake the tart until the top is golden brown, about 30-40 minutes if you are using an 8-inch ring or 45 minutes if you are using a 10-inch ring. Remove the tart from the oven and allow it to cool completely, or for at least 2 hours.
- To make the topping, set a colander inside a bowl; place 1½ cups blueberries into a second bowl. Bring sugar syrup to a boil, then pour over berries. Toss gently with a spoon to coat the berries, then immediately drain into the colander. To remove the tart from the baking sheet, slip a cardboard round under the crust and carefully slide the tart onto it, leaving the ring in place. Slide the tart onto a serving plate and remove the cardboard and the ring. Pile the blueberries on top of the tart. Immediately before serving, dust with confectioners sugar.
BLUEBERRY CURD TART RECIPE BY TASTY
Here's what you need: walnut, all-purpose flour, powdered sugar, cinnamon, salt, unsalted butter, blueberry, water, large eggs, large egg yolks, granulated sugar, lemon juice, corn starch, unsalted butter, extra virgin olive oil, kiwis
Provided by Chris Salicrup
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
- Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
- Add the butter and pulse until the mixture comes together and holds when compressed.
- Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
- Preheat the oven to 350˚F (180˚F).
- Bake for 20-25 minutes.
- Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
- Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
- Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
- Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
- Continue whisking until the curd begins to thicken, 5-8 minutes.
- Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
- Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
- Chill the tart in the refrigerator overnight.
- Slice the kiwis into desired shapes and arrange on top of the chilled tart.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, Sugar 32 grams
More about "blueberry butter tarts recipes"
SUPER SIMPLE BLUEBERRY TARTS - DINNER WITH JULIE
From dinnerwithjulie.com
Reviews 47Estimated Reading Time 3 minsCategory Dessert
BLUEBERRY BROWNED-BUTTER TART RECIPE - LOS ANGELES …
From latimes.com
EASIEST-EVER BLUEBERRY TART RECIPE - PILLSBURY.COM
From pillsbury.com
BLUEBERRY TART RECIPES | TASTE OF HOME
From tasteofhome.com
LEMON BLUEBERRY TART | RICARDO
From ricardocuisine.com
BLUEBERRY BUTTER TARTS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BLUEBERRY TARTS RECIPE - TWO-BITE PIES - PEG'S HOME …
From pegshomecooking.com
BLUEBERRY BROWN BUTTER TART - JOANNEWEIR.COM
From joanneweir.com
SASKATOON BERRY BUTTER TARTS & BERRY HOW TO
From aprettylifeinthesuburbs.com
BLUEBERRY GRUNT | BREYERS® CANADIAN DESSERTS
From breyers.com
BLUEBERRY CURD CHEESECAKE TART - DEVAMADEO.COM
From devamadeo.com
FRESH BLUEBERRY BUTTER TART - PARK'S BLUEBERRIES
From parksblueberries.com
BLUEBERRY BREAKFAST TARTS - TRULY GRASS FED
From trulygrassfed.com
TOP 43 BLUEBERRY TARTS RECIPE - RECIPESLIST.NET
From recipeslist.net
64 BUTTER TART RECIPES IDEAS | TART RECIPES, RECIPES, TART
From pinterest.ca
BLUEBERRY BUTTER TARTS RECIPE - FOOD.COM
From pinterest.com
BLUEBERRY CRUMBLE TARTS RECIPE- BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BEST BLUEBERRY TART RECIPE - HOW TO MAKE BLUEBERRY TART
From delish.com
FLUFFY WHIPPED BLUEBERRY BUTTER - THE PIONEER WOMAN
From thepioneerwoman.com
FRESH BLUEBERRY TARTS RECIPE - PINCH OF YUM
From pinchofyum.com
BLUEBERRY CHEESECAKE - SUGAR SPUN RUN
From sugarspunrun.com
BLUEBERRY CREAM CHEESE COBBLER - BUTTERNUT BAKERY
From butternutbakeryblog.com
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY BLUEBERRY TARTS - KATE BATTISTELLI
From katebattistelli.com
BLUEBERRY BUTTER TARTS - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
ANNA OLSON’S BUTTER TARTS ARE THE ULTIMATE CANADA DAY TREAT
From foodnetwork.ca
MINI BLUEBERRY BUTTER TARTS | BUTTER TARTS, CANADIAN FOOD, RECIPES
From pinterest.ca
BLUEBERRY TART (DELICIOUS & EASY HOMEMADE BLUEBERRY DESSERT!)
From bakeitwithlove.com
BLUEBERRY TART - RAMSHACKLE PANTRY
From ramshacklepantry.com
EASY BLUEBERRY FRANGIPANE TART WITH A DASH OF ICING
From rachelsrecipepantry.com
BLUEBERRY TARTS RECIPE
From bakerrecipes.com
BLUEBERRY TART RECIPE - PAULA DEEN
From pauladeen.com
MINI BLUEBERRY TARTS RECIPE - MADE FROM SCRATCH - HEARTY COOKBOOK
From heartycookbook.com
BLUEBERRY BUTTER TARTS RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #tarts #desserts #fruit #easy #summer #seasonal #berries #blueberries #brunch
You'll also love