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
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.
MINI BLUEBERRY TARTS
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
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.
SUMMER BLUEBERRY TART
Perfect in the summer, or use frozen blueberries in the winter. Posted for Zaar World Tour. Recipe source is Moosewood.
Provided by MsBindy
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the pastry crust: Stir the flour and sugar together in a mixing bowl.
- Cut the chilled butter into small pieces and drop then into the flour.
- With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
- Whisk together the egg yolk, lemon juice and 1 Tbsp water.
- Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
- If mixture is too dry, add up to one more tablespoon of water.
- On a floured board with a floured rolling pin, roll out dough into large circle.
- Gently lift into a 9-10 inch pie plate or tart tin.
- Trim the edges, patch any holes, and flute the crust.
- Chill for 2 hours.
- Preheat oven to 375°F.
- Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
- Bake for 15 minutes.
- Remove the crust from the oven and carefully lift out the foil and beans or rice.
- Bake for 5 more minutes; then cool.
- To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
- Crush a few berries with a spoon to relese some juice.
- When the berries have softened and become juicy, add the cornstarch mixture.
- Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
- Remove from the heat and stir in one more cup of blueberries.
- Pour the berry mixture in to the pie shell.
- Top with the remaining 2 cups of blueberries.
- Cool for at least one hour.
- Serve plain or topped with fresh whipped cream.
Nutrition Facts : Calories 293.5, Fat 12.5, SaturatedFat 7.5, Cholesterol 54.1, Sodium 84.2, Carbohydrate 43.6, Fiber 2.8, Sugar 20.6, Protein 3.5
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.
BLUEBERRY FLOWER TARTS RECIPE BY TASTY
Here's what you need: refrigerated pie crusts, blueberry, flour, cornstarch, sugar, lemon zest, unsalted butter, egg wash, powdered sugar
Provided by Betsy Carter
Categories Bakery Goods
Yield 20 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Roll out pie crusts onto a well-floured surface.
- Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
- Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
- Prick the bottoms with a fork.
- Freeze for 20 minutes.
- In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
- Divide filling between flower cups.
- Dot the top of mixture with butter.
- Brush egg wash on the petals.
- Bake for 15 minutes, or until edges are golden.
- Cool completely before serving.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 13 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
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
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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