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.
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
FRENCH BLUEBERRY TART
Yogurt cheese is a wonderful way to reduce calories and fat. This recipe makes a delicious and creamy low-fat dessert. I used recipe #145891 for the tart crust. The longest amount of time is in straining the yogurt to make the cheese. In place of the vanilla yogurt, you can use a 32 container of plain lowfat yogurt and add 1 teaspoon vanilla. The powdered sugar in the recipe might need to be increased to 1/3 cup depending on taste.
Provided by PaulaG
Categories Tarts
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
- Prepare the tart shell as directed and allow to cool.
- While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
- Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
- Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
- Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
- Place in refrigerator and allow to sit until thoroughly chilled.
BLUEBERRY-LEMON TART
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
- To bake the shell, heat the oven to 350 degrees F.
- Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
- Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
BLUEBERRY CUSTARD TART
Make and share this Blueberry Custard Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Tarts
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pastry: flour the ball of pastry lightly, flatten it to 6 or 7 inch circle; put it on a floured pastry cloth.
- With a floured rolling pin roll the pastry until it forms a circle about 13 ½ to 14 inches in diameter.
- The dough will become very thin-it is important to keep it the same thickness all over.
- Transfer dough to tart pan, centering it carefully.
- Quickly ease the dough on the sides down into the pan, making the sides a little thicker.
- Using scissors, trim the edges, leaving an even ½ to ¾ inch border standing up over the rim of the pan.
- Fold in a narrow hem, about ¼ inch wide, folding toward the middle (not toward the outside) and leaving the rim of the pastry raised a bit above the edges of the pan.
- **With pastry pincers, form a design on the rim, or with the dull side of a knife blade, form shallow ridges on an angle to decorate it.
- Prick fork holes about ½ inch apart in the bottom of the pastry.
- Place the tart pan in the freezer for at least 15-20 minutes.
- To bake, adjust a rack one-third up from the bottom of the oven and preheat to 400°.
- Center a 12-inch square of foil, shiny side down, over the frozen shell; press the foil into place in the shell, and fill it with dried beans or pie weights.
- Bake for 15 minutes, remove the shell from oven; and slowly/gently remove the foil by raising all four corners at once.
- Return the shell to the oven; bake 5-10 minutes, until it is dry and the bottom barely begins to color; remove shell from oven and cool for about 10 minutes.
- Decrease oven temperature to 325°.
- Filling: wash and thoroughly dry blueberries; set aside.
- Sift together the sugar, cinnamon, and nutmeg; set aside.
- In a large bowl, beat the eggs and egg yolks lightly just to mix; stir in the dry ingredients, vanilla, and cream.
- Place the blueberries evenly in a layer in the prepared pastry shell.
- Gently and slowly pour part of the cream mixture over the berries.
- Do not fill the shell all the way or it might spill on the way to the oven.
- With the back of a large spoon, tap any berries that are on top of the custard just to wet the tops a bit.
- Place the pan in the oven, the reach in and pour in the remaining custard (if there are any low spots on the rim of the pastry, the custard will run over; watch it carefully and , if necessary, do not use the full amount.
- Bake for about 35 minutes, until the custard no longer shakes if you tap the pan, and until a small sharp knife gently inserted into the middle of the custard comes out clean.
- Let the tart cool to room temperature.
- Remove the sides of the pan by placing the pan on a shallow custard cup; the sides will slip down.
Nutrition Facts :
BLUEBERRY FRENCH TOAST
This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish.
Provided by Robin
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 11
Steps:
- Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
- The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
- To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 212.3 mg, Fat 14.7 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 370.8 mg, Sugar 26.9 g
BLUEBERRY TART
Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
- Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
- In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
- Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 2 g
FRESH BLUEBERRY TARTS
Pat Habiger guarantees, "These attractive individual treats deliver a burst of blueberry flavor!" A bank loan secretary, she lives near Spearville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In large bowl, beat cream cheese and brown sugar until smooth. Spread in tart shells. , In a small bowl, mash 3 tablespoons blueberries with sugar, lemon juice and zest. Add remaining berries and toss. Spoon into tarts. Chill for 1 hour.
Nutrition Facts : Calories 332 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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