Blueberry Curd Tart Recipe By Tasty

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HEAVENLY BLUEBERRY TART



Heavenly Blueberry Tart image

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

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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 CURD TART RECIPE BY TASTY



Blueberry Curd Tart Recipe by Tasty image

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

1 cup walnut
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons unsalted butter, 1 stick, melted
1 ½ cups blueberry
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons corn starch
3 tablespoons unsalted butter, cubed
3 tablespoons extra virgin olive oil
8 kiwis, skins removed

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

BLUEBERRY FLOWER TARTS RECIPE BY TASTY



Blueberry Flower Tarts Recipe by Tasty image

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

2 refrigerated pie crusts
2 cups blueberry
1 tablespoon flour
1 teaspoon cornstarch
3 tablespoons sugar
1 teaspoon lemon zest
1 tablespoon unsalted butter, softened
egg wash
powdered sugar, to serve

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

BLUEBERRY TART WITH LIME CURD



Blueberry Tart with Lime Curd image

A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 5

1 recipe Pate Brisee for Fruit Tarts
2 recipes Lime Curd
4 cups fresh blueberries
2 tablespoons honey
Zest of 1 lime

Steps:

  • Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.
  • Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.
  • Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.

BLACKBERRY CURD TART



Blackberry Curd Tart image

Have a surplus of blackberries? Why not make them into a delicious and beautiful tart? Make sure to adjust the amount of sugar in the filling according to how sweet your berries are--if they're a bit tart, try 2/3 cup sugar instead of a 1/2 cup.

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 10

Number Of Ingredients 16

21 ounces fresh blackberries
1 ¼ cups whole wheat flour
¾ cup whole raw almonds
¼ teaspoon salt
3 tablespoons unsalted butter, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
3 eggs, lightly beaten
1 egg yolk, lightly beaten
1 tablespoon lemon juice
¼ teaspoon lemon zest
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup fresh blackberries

Steps:

  • Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
  • Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
  • Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
  • Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 34.6 g, Cholesterol 94.6 mg, Fat 14.9 g, Fiber 6.8 g, Protein 7.6 g, SaturatedFat 5.5 g, Sodium 141.2 mg, Sugar 16.6 g

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