Huckleberry Tart Recipes

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BLUEBERRY TART



Blueberry Tart image

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

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

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

HUCKLEBERRY BUCKLE II



Huckleberry Buckle II image

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Provided by Roni

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
  • In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
  • In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
  • Bake in the preheated oven for 45 to 50 minutes.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g

MINI BLUEBERRY TARTS



Mini Blueberry Tarts image

No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.

Provided by Martha Stewart

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

Yield Makes 2 Dozen Tarts

Number Of Ingredients 10

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
4 tablespoons confectioners' sugar
Salt
6 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons cold water
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
2 cups blueberries

Steps:

  • Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
  • Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
  • Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.

HUCKLEBERRY CHEESE PIE



Huckleberry Cheese Pie image

To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 18

BUTTER CRUNCH CRUST:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup finely chopped nuts
1/2 cup cold butter
CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup whipped cream or 1 cup whipped topping
FRUIT TOPPING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries or blueberries, divided
1-1/2 teaspoons butter
Additional whipped cream, optional

Steps:

  • In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.

Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

HUCKLEBERRY PIE



Huckleberry Pie image

I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.

Provided by Shirl J 831

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

3 cups huckleberries or 3 cups frozen huckleberries
1 cup sugar
1/2 teaspoon almond extract
1 double crust pie crust
1 cup apple, Grated
2 tablespoons flour
1 dash salt

Steps:

  • Preheat oven to 375°F.
  • Roll half of pastry out on floured surface and place in 9" pie pan.
  • Measure ingredients into a two quart mixing bowl and mix well.
  • Pour into unbaked pie shell.
  • Roll out remaining pastry and cover the fruit mixture.
  • Crimp edges attractively and pierce all over with a fork to release the steam.
  • Place pie on a cookie sheet and bake for about one hour or until nicely browned.

HUCKLEBERRY TART



Huckleberry Tart image

Number Of Ingredients 5

1 cup flour
1/4 cup sugar
1/2 lemon zest, from 1/2 lemon
1 stick unsalted butter, cold
1 egg

Steps:

  • Blend flour, sugar and lemon zest at low speed. add butter until coarse and sandy looking. add beaten egg and blend until mixture comes together.
  • Form into a ball and wrap in plastic, refrigerate 1 hour.
  • Preheat oven to 375. line a sheet with parchment or butter mini tart pans. Press or roll out tart dough and put into pans or on sheet pan.
  • Spread small amount of cream cheese on tart crust bottom.
  • Mix 1 c. huckleberries, 1/8 c. sugar and 1 tsp cornstarch.
  • Add filling to tart dough, bake 25-30 minutes.

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