Fresh Raspberry Blueberry Tart With A Shortbread Crust Recipes

RASPBERRY CRUMBLE TART

Steps:

• Preheat oven to 350.
• In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve 1/2 the mixture.
• Add cinnamon, baking powder and 1 egg to the other half. Mix until blended.
• Press into the bottom of a 9″ tart pan. Bake for 10 minutes.
• While the pastry is baking, whisk together 1/4 c of the sugar, the remaining egg, the yogurt, cream or milk and the extract.
• Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar.
• Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.

HEAVENLY BLUEBERRY TART

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.

BLUEBERRY TART

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.

BLUEBERRY TART

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.

FRESH RASPBERRY AND BLUEBERRY TARTS

Steps:

• To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
• To make Filling: Combine all ingredients gently.
• To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
• To make Lavender Creme Fraiche: Mix all ingredients well.
• Heat oven to 400 degrees F.
• Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
• Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
• Serve with lavender creme fraiche.

BLUEBERRY CRISP TART

Steps:

• Preheat the oven to 350°F.
• In a bowl, mix all the crust ingredients together with a spoon or spatula until it forms a shaggy mass. Dump the mass into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until golden brown. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.).
• In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
• In another bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter with your fingertips, until you have a very dry, almost sandy dough, that clumps together when you press it.
• When the crust is cool, spread the berries into it evenly. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are just beginning to collapse, and the topping is crisp. Cool slightly. Serve with vanilla ice cream or whipped cream.