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
BLUEBERRY TART - COULDN'T BE EASIER
This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.
Provided by Ducky
Categories Tarts
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
- Combine flour, salt and sugar.
- Cut in the butter with pastry blender or fork.
- Mix in the vinegar.
- Pat crust onto bottom of springform pan and 1 inch up side.
- For filling combine sugar, flour and cinnamon.
- Add 2 1/2 cups blueberries.
- Place evenly on top of crust.
- Bake for 1 hour.
- Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
- Cool completely.
- Remove rim and serve from springform bottom.
FRESH BLUEBERRY TART
A delicious tart with a light creamy filling from Laua Calder. Yield: one 9-inch/23-cm tart shell
Provided by Laura Calder
Categories bake,dessert,dinner,French,fruit,pastry
Number Of Ingredients 14
Steps:
- Put the flour, salt, and sugar in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture.
- Make a well in the middle, and pour in the water and vanilla. Quickly work in the flour to create dough. Do not over-mix.
- Divide into 2 disks, wrap in plastic, and refrigerate 15 minutes before rolling out. You will only need one disk of pastry for this recipe; save the second disk for later use.
- When ready to bake, roll out one of the balls of dough and line a 9-inch/23-cm tart shell or ring.
- Heat the oven to 400°F/200°C.
- Line the shell with foil or parchment paper, then pour dry beans on top of the foil or parchment paper to the rim. Bake 20 minutes. Remove the beans and foil and return to the oven until lightly golden and completely cooked.
- Pull from the oven and paint the base with a little whisked egg white to seal the base.
- Cream the cheese with the sugar, then beat in the crème fraîche and vanilla. Spread in the base of the cooked shell once it has cooled.
- Put one cup of the blueberries in a saucepan with 1/4 cup/60 ml water, the sugar, and cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the cream base and let set. Serve.
BLUEBERRY AND VANILLA CUSTARD TART
This tart may take a bit of time to assemble, but it's worth the effort! With a rich vanilla custard sitting atop a cinnamon-y shortbread crust and finished off with a fresh blueberry topping, it's sure to wow! This is also fantastic with a simple shortbread crust, so feel free to omit the cinnamon and cream of tartar from the crust, if desired. Make sure to allow for plenty of time for cooling!
Provided by Kim
Categories Fruit Tarts
Time 5h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
- Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
- Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
- While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
- Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
- While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
- When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 33.4 g, Cholesterol 143.2 mg, Fat 22.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 13.4 g, Sodium 108.1 mg, Sugar 18.6 g
More about "blueberrytartcouldntbeeasier recipes"
BLUEBERRY TART RECIPES | TASTE OF HOME
From tasteofhome.com
21 BLUEBERRY BREAD RECIPES TO MAKE ASAP | ALLRECIPES
From allrecipes.com
10 BLUEBERRY BUNDT CAKE RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY TART (DELICIOUS & EASY HOMEMADE BLUEBERRY …
From bakeitwithlove.com
5/5 (10)Total Time 1 hr 25 minsCategory Dessert, TartsCalories 289 per serving
BLUEBERRY TART - BLUEBERRY.ORG
From blueberry.org
BLUEBERRY TART - COULDN'T BE EASIER RECIPE - FOOD.COM
From pinterest.com
BLUEBERRY TART - COULDNT BE EASIER RECIPE - FOOD.COM | BLUEBERRY …
From pinterest.com
BLUEBERRY TARTLETTES - ENTERTAINING WITH BETH
From entertainingwithbeth.com
BLUEBERRY TART RECIPE - FOOD.COM
From food.com
BLUEBERRY CREAM TART - BEAUTIFUL EATS & THINGS
From beautifuleatsandthings.com
BLUEBERRY TART COULDN T BE EASIER RECIPE - WEBETUTORIAL
From webetutorial.com
DESSERTS | BC BLUEBERRY COUNCIL
From bcblueberry.com
BLUEBERRY ALMOND TART | RICARDO
From ricardocuisine.com
BLUEBERRY TART - COULDN'T BE EASIER
EASIER EATS
From recipes.easiereats.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 »
You'll also love