Lime Tart With Blackberries And Blueberries Recipes

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BLUEBERRY-BLACKBERRY RUSTIC TART



Blueberry-Blackberry Rustic Tart image

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
FILLING:
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 large egg, beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional

Steps:

  • In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.

LIME TART WITH BLACKBERRIES AND BLUEBERRIES



Lime Tart with Blackberries and Blueberries image

Provided by Cindy Mushet

Categories     Mixer     Egg     Dessert     Bake     High Fiber     Wedding     Blackberry     Blueberry     Lime     Summer     Family Reunion     Shower     Engagement Party     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

Lime curd:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
Topping:
2 6-ounce containers fresh blackberries
1 6-ounce container fresh blueberries
1 tablespoon blackberry jam
Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all purpose flour
1 large pinch of salt

Steps:

  • For lime curd:
  • Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD: Lime curd can be made up to 2 days ahead. Keep chilled.
  • For crust:
  • Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
  • For topping:
  • Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD: Tart can be made up to 8 hours ahead. Chill uncovered.

BLUEBERRY TART



Blueberry Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
1 cup all-purpose flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zest and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, for dusting

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 JAM WITH LIME



Blueberry Jam With Lime image

The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.

Provided by Julia Moskin

Categories     condiments, project

Time 2h

Yield 2 pints

Number Of Ingredients 5

3 pounds blueberries, stemmed and rinsed
3 cups sugar
1 tablespoon freshly squeezed lemon juice
1 3-inch cinnamon stick
Juice and zest of 1 lime

Steps:

  • Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
  • Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
  • In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
  • Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
  • Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
  • Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
  • Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
  • The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams

BLACKBERRY AND BLUEBERRY PIE



Blackberry and Blueberry Pie image

This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.

Provided by Debbie Sanchez

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

⅔ cup shortening, chilled
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
¾ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 ½ cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
  • Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 7.6 mg, Fat 20.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 313.2 mg, Sugar 27.3 g

BLUEBERRY TART WITH LIME CURD



Blueberry Tart with Lime Curd image

A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.

Provided by Martha Stewart

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

Number Of Ingredients 5

1 recipe Pate Brisee for Fruit Tarts
2 recipes Lime Curd
4 cups fresh blueberries
2 tablespoons honey
Zest of 1 lime

Steps:

  • Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.
  • Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.
  • Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.

FRESH LIME TART WITH MERINGUE LATTICE AND GLAZED BERRIES



Fresh Lime Tart with Meringue Lattice and Glazed Berries image

Categories     Berry     Dairy     Fruit     Dessert     Bake     Lime     Summer     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 28

For crust:
1 1/4 cups unbleached all purpose flour
2 tablespoons sugar
1/2 teaspoon grated lime peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon cold water
For filling:
1 1/4 cups plus 2 tablespoons sugar
1 cup whipping cream
1/2 cup dry white wine
4 large eggs
2 large egg yolks
1 tablespoon grated lime peel
1 tablespoon cornstarch
3/4 cup fresh lime juice
For meringue:
1/4 cup water
1 3-inch piece vanilla bean
1/2 cup sugar
3 large egg whites
For berry topping:
2 tablespoons fruit-flavored liqueur, such as crème de cassis, raspberry liqueur (framboise) or Grand Marnier
2 tablespoons sugar
1/2 teaspoon grated lime peel
2 cups assorted fresh berries, such as blackberries, blueberries, raspberries, boysenberries and sliced, hulled strawberries
Mint leaves (optional)

Steps:

  • For Crust:
  • Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl. Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal. Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended. Pour over flour mixture. Stir with fork until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate until firm, about 30 minutes.
  • Roll dough out on lightly floured surface to 13-inch round. Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim edges. Freeze until very firm, about 1 hour. (Can be prepared 3 days ahead. Cover with plastic wrap and keep frozen.)
  • Preheat oven to 400°F. Line frozen crust with aluminum foil. Fill crust with dried beans or pie weights. Bake until crust is set on edges, about 12 minutes. Remove beans and foil from crust. Continue baking until crust is golden in center, about 14 minutes. Transfer crust to rack and cool completely. (Can be prepared 1 day ahead. Cover with plastic wrap and let stand at room temperature.)
  • For Filling:
  • Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan. Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel. Place 1 tablespoon cornstarch in small bowl. Gradually whisk in 3/4 cup fresh lime juice. Add to mixture in saucepan. Stir over medium-high until mixture comes to boil. Continue to boil 1 minute, stirring constantly. Transfer mixture to medium bowl. Cool mixture completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Beat remaining egg into filling. Pour filling into crust. Bake until filling is set and begins to bubble around edge, about 40 minutes. Cool completely. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead. Cover with plastic wrap and keep refrigerated.)
  • For Meringue:
  • Preheat oven to 400°F. Combine 1/4 cup water and vanilla bean in heavy small saucepan. Gently simmer until vanilla bean is tender, about 1 minute. Remove vanilla bean from water and split lengthwise. Scrape seeds from bean into water; return bean to water. Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves. Increase heat and boil until mixture is thick and syrupy, about 3 minutes. Remove vanilla bean from saucepan.
  • Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form.
  • Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form. Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip. Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart. Bake until meringue is golden brown, about 7 minutes. Cool completely. (Can be prepared up to 4 hours ahead; refrigerate uncovered.)
  • For Berry Topping:
  • Combine 2 tablespoons crème de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan. Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute. Cool slightly. Place berries in bowl. Pour crème de cassis mixture over. Toss to coat berries. Spoon coated berries decoratively among lattice openings. Garnish tart with mint leaves if desired.

LIME TART



Lime Tart image

For a change of pace from rich holiday desserts, try this light and cool pie. When I'm short on time, I used a prepared graham cracker crust with equally good results. -Jane Dyrhaug, Andover, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

1-1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons butter, melted
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup heavy whipping cream
1/3 cup lime juice
1/4 cup butter, cubed
1 tablespoon grated lime zest
1 cup sour cream
TOPPING:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
3/4 teaspoon vanilla extract

Steps:

  • Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack., In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime zest. Cool to room temperature; fold in sour cream. Pour into crust. , In a small bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve.

Nutrition Facts : Calories 571 calories, Fat 37g fat (23g saturated fat), Cholesterol 118mg cholesterol, Sodium 272mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

BLACKBERRY BUTTER TARTS



Blackberry Butter Tarts image

It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.

Provided by Chef V

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
1 cup fresh blackberries, rinsed and patted dry
1 lemon, zested
¾ cup brown sugar
⅓ cup honey
1 egg
2 tablespoons melted butter
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
  • Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
  • Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
  • Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g

BLUEBERRY KEY LIME TART



Blueberry Key Lime Tart image

This cool, refreshing treat from the King Arthur Flour Baker's Catalogue is a wonderful addition to any summer table. The combination of flavors in this tart is sublime, and I highly recommend making your own crust. Don't be put off by all the ingredients--the tart comes together pretty quickly, and you can whip up the the berry topping just before serving. Cook time includes cooling time.

Provided by chiclet

Categories     Dessert

Time 4h45m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons melted butter
3 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/3 cup key lime juice
2 teaspoons finely grated lime zest
2 1/2-3 cups fresh blueberries
1/2 cup water or 1/2 cup fruit juice
1 pinch salt
1 teaspoon lime juice
3 tablespoons sugar
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350°F.
  • TO MAKE THE CRUST:.
  • Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
  • TO MAKE THE FILLING:.
  • Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
  • TO MAKE THE TOPPING:.
  • Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
  • Chill for several hours.

Nutrition Facts : Calories 303.6, Fat 12, SaturatedFat 6.5, Cholesterol 84.1, Sodium 180.2, Carbohydrate 45.8, Fiber 1.3, Sugar 36.9, Protein 5.2

LEMON-BERRY TART



Lemon-Berry Tart image

Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 7

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons packed brown sugar
1 egg
1/2 cup lemon curd (from about 10-oz jar)
1 package (8 oz) cream cheese, softened
2 cups berries or sliced fruits

Steps:

  • Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
  • Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
  • In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g

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1 day ago To make the blueberry filling: In a small bowl, combine the corn starch and cold water and stir until the starch dissolves. Set aside. Place 2.5 cups of blueberries in a medium saucepan, reserving ½ cup for later. Add the sugar and lemon juice to the blueberries, and place the saucepan over medium heat.
From sugarhero.com


BLUEBERRY LEMON CREAM CHEESE TART | WITH TWO SPOONS
2016-08-29 To make the filling: In a stand mixer, combine cream cheese and brown sugar. Add 1 teaspoon lemon zest and 1 1/2 Tablespoons lemon juice. Combine until smooth. To make the Tart: Pour cream cheese filling into cooled tart crust. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl ...
From withtwospoons.com


BLUEBERRY KEY LIME TART - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. To make the crust: Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10 to 12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F. To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest ...
From kingarthurbaking.com


BLACKBERRY KEY LIME TARTS - CRAZY FOR CRUST
2022-02-26 The package of puff pastry comes with 24 cups, bake however many you need. One recipe of lime curd will make more than you need for an entire package. Bake puff pastry cups according to package directions (at 400°F for about 15-20 minutes, then press the center down with a wooden spoon). Let cool for 5 minutes.
From crazyforcrust.com


50 THINGS TO MAKE WITH BERRIES : FOOD NETWORK | RECIPES, DINNERS …
Cook 1/4 cupfuls in a hot buttered skillet. 8. Berry Cornmeal Pancakes Whisk 3/4 cup each flour and cornmeal with 3 tablespoons sugar, 1 teaspoon baking …
From foodnetwork.com


BLACKBERRY AND LEMON TART RECIPE - KERRYGOLD USA
Preheat the oven to 375 degrees F. For the tart shell: Spray a removable bottom 9-inch tart pan with nonstick cooking spray, set aside. Mix the 12 tablespoons of room temperature Kerrygold Salted Butter and 1/2 cup of sugar together in a medium bowl using a wooden spoon, until the mixture is pale in color and somewhat fluffy.
From kerrygoldusa.com


MINI BLUEBERRY-LIME TARTS - SOBEYS INC.
Directions. Step 1. Bake shells according to package directions and cool to room temperature. Meanwhile, combine the pomegranate and blueberry juice, 2 tbsp (30 mL) sugar and lime juice in a saucepan over medium heat and bring to a simmer. Step 2. Mix the cornstarch with 1 tbsp (15 mL) cold water to dissolve and whisk it into the juice ...
From sobeys.com


BLUE MOON LIME TART (VEGAN & NATURAL) - BIANCA ZAPATKA | RECIPES
2020-05-17 Bring to a boil and cook for 1-2 minutes (or according to the package instructions), stirring constantly. Turn off the heat and stir in the agave syrup (or sugar), vanilla extract, and the spirulina water. Carefully, pour it on the lime layer, then place back in the fridge for another 2 hours, or until firm.
From biancazapatka.com


LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
2021-04-01 Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.) Preheat oven to 350°F (177°C). Crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl.
From sallysbakingaddiction.com


PETER'S BLACKBERRY & LEMON TART - THE GREAT BRITISH BAKE OFF
Method. Step 1. Make the pastry. Tip the hazelnuts into a food processor and blitz until finely ground. Add the flour, butter, icing sugar and salt and pulse until the mixture resembles fine breadcrumbs. Tip into a mixing bowl, add the egg yolk and 1 tablespoon of water and mix with a round-bladed knife until the mixture starts to form clumps.
From thegreatbritishbakeoff.co.uk


THE BEST BLACKBERRY CAKE RECIPE - SUGAR GEEK SHOW
2021-07-18 Add the oil to the 4oz of buttermilk and set aside. To the remaining milk, add your eggs, lime zest, gently whisk to combine, keep the lime juice separate, you will add this at the end. Place the flour, sugar, baking soda, and salt into the bowl of …
From sugargeekshow.com


LIME TART RECIPE | NEW IDEA FOOD
Combine biscuit crumbs and melted butter in a bowl. Press mix in a thin layer over the base and 0.5cm up the sides of a 23cm fluted loose-bottom quiche tin. Chill while you prepare filling. For filling, place condensed milk, eggs, lime juice and zest into a bowl. Using a whisk, mix until combined and thickened.
From newideafood.com.au


HOW TO MAKE BLACKBERRY COCONUT TART - COUNTRY LIVING
2020-05-02 Directions. Preheat oven to 350°F. Pulse cookies in a food processor until fine crumbs form, 12 to 15 minutes. Add butter and pulse until mixture holds together when squeezed, 10 to 12 times. Press mixture on bottom and up sides of an 11-by-8-inch removable-bottom tart pan. Bake until golden brown, 10 to 12 minutes.
From countryliving.com


BLACKBERRY TART WITH TOASTED ALMONDS - JULIA'S ALBUM
2015-05-17 Preheat oven to 400 Fahrenheit. Pre-bake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to the recipe here (how to make tart shell from scratch) . Let the tart shell cool slightly. In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
From juliasalbum.com


BLACKBERRY LIME SORBET - CHURN OR NO-CHURN - RENEE NICOLE'S …
2020-05-21 Make Sorbet Base. Place berries and 1 cup of water in a blender and puree on high until smooth. Strain pureed berries to remove seeds. In a small saucepan combine together remaining 2/3 cup water, sugar, corn syrup, lime juice, …
From reneenicoleskitchen.com


10 BEST STRAWBERRY BLUEBERRY BLACKBERRY DESSERT RECIPES - YUMMLY
2022-05-31 Easter Chocolate Egg, Ice Cream and Berry Dessert Apron and Sneakers. nuts, chocolate egg, ice cream, blueberries, strawberries, blackberries and 3 more. Red, White and Blue Fruit Kabobs (2 Ways – Appetizer or Dessert!) Two Healthy Kitchens. blueberries, bananas, angel food cake, red grapes, white peaches and 8 more.
From yummly.com


BLACKBERRY TART RECIPE WITH CHOCOLATE COOKIE CRUST | DRISCOLL'S
PREHEAT oven to 350°F. PLACE 3 cups cookie crumbs into a medium bowl. ADD 6 tablespoons melted butter and STIR until mixture is completely combined. PRESS cookie crumbs firmly into bottom and up sides of a 9-inch or 10-inch tart pan. BAKE tart shell for 10 minutes and then SET ASIDE tart shell to cool completely.
From driscolls.com


LEMON CURD TART WITH VANILLA SABLé CRUST AND FRESH BERRIES BY ...
Apr 20, 2020 - Yummy Recipe for Lemon Curd Tart with Vanilla Sablé Crust and Fresh Berries by dominiqueansel. Apr 20, 2020 - Yummy Recipe for Lemon Curd Tart with Vanilla Sablé Crust and Fresh Berries by dominiqueansel. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


NIGEL SLATER’S RECIPE FOR A TART OF CHERRIES AND BERRIES
1 day ago Set the oven at 180C/gas mark 4. Roll the pastry out and use it to line a 20cm pie tin, then return to the fridge. Mix together 80g of soft white breadcrumbs and 65g of soft brown sugar.Melt 60g ...
From theguardian.com


SIMPLE RECIPES 34 SUMMER PIE AND TART RECIPES FOR BLUEBERRIES ...
Only the very, berry best.
From recipes.lacestreetshoes.com


LIME & BLACKBERRY ITALIAN MERINGUE PIE RECIPE | BON APPéTIT
2011-07-11 Step 1. Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not ...
From bonappetit.com


DELICIOUS BLACKBERRY RECIPES TO MAKE THROUGHOUT THE SUMMER
2021-03-02 25 Blackberry Recipes to Enjoy All Summer Long. Make the most of this seasonal fruit in our favorite sweet recipes. Sweet yet tart, blackberries hold their own in a number of recipes. Whether tossed into salads or smoothies or served alongside cheese, they're simply delicious. When given the spotlight—in pies, muffins, jams, or simply served ...
From marthastewart.com


47 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
2021-06-17 Come for the pie, stay for the blueberry brioche, blueberry granita, blueberry lemon cream tarts—and a few dozen of our other favorite summer blueberry recipes. Two kinds of corn go into the topping for this summery blueberry dessert recipe: cornmeal or polenta for its crackle, fresh kernels for their sweet pop. See recipe. Locally grown fruit is often more …
From ca.style.yahoo.com


LOW CARB BLACKBERRY TART WITH MASCARPONE & LIME
Filling. To prepare the filling, combine the mascarpone, sweetener, lime juice, 1/3 cup blackberries, and vanilla in a bowl and mix until smooth. Spread mixture evenly in the cooled tart shell, then top with 1 cup of blackberries. Garnish with sprigs of mint, or additional lime zest. Cool tart in the refrigerator for at least 4 hours before ...
From sugarfreesprinkles.com


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