Blueberry Tart Couldn T Be Easier Recipes

BLUEBERRY BUTTER TARTS

Blueberry Butter Tarts image

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

Ingredients

1 egg, slightly beaten
1/2 cup corn syrup
1 teaspoon lemon juice (fresh)
3/4 teaspoon vanilla
1/3 cup brown sugar
1 tablespoon flour
3 tablespoons melted butter
1 1/2 cups blueberries
pastry dough

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

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

Ingredients

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.

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