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 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 TARTE
Steps:
- Preheat the oven to 350 degrees F.
- Roll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool.
- Reduce the oven temperature to 350 degrees F.
- In a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells.
- In a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.)
- Bake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream.
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
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
BLUEBERRY-LEMON TART
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
- Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
- To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.
BLUEBERRY & ALMOND TART
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
- Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
- Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY TORTE
This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.
Provided by FoodFan
Categories Desserts Cakes Cheesecake Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
- Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
- Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.5 g, Cholesterol 40.9 mg, Fat 17.9 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 10.6 g, Sodium 256.3 mg, Sugar 45.2 g
VEGAN BLUEBERRY & LIME TART
Bring a pop of colour to the dinner table with this stunning blueberry and lime vegan tart. With an oat and almond base, it's topped with two berry layers
Provided by Alexandra Chirkova
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oven to 190C/170C fan/gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the oats in a food processor until coarsely ground. Add the rest of the ingredients along with a pinch of salt and pulse to combine. Firmly press the mixture into the bottom and sides of the tin. Bake for 8-10 mins until golden brown. Leave to cool completely.
- Meanwhile, make the berry layer. Put the blueberries, citrus zest and juice, maple syrup and 150ml water in a small saucepan and simmer for 15 mins over a medium heat until the berries are soft. Blitz to a purée using a hand blender or food processor, then pass through a sieve and return to the pan (you should have 300ml liquid). Dissolve the agar in 100ml warm water, add to the pan and simmer for 2 mins. Leave to cool for 10 mins, then spread over the pastry base. Chill for 1 hr until set.
- For the filling, put the blueberries, syrup and lemon zest in a small pan and cook for 5 mins over a medium heat until soft. Blitz using a hand blender or food processor, then pass through a sieve. Return to the pan along with the milk, vanilla, agar (dissolved in 4 tbsp warm water), cornflour and a pinch of salt,and whisk to combine. Cook over a medium heat for 2 mins, then cool, stirring occasionally. Pour over the cooled tart. Chill for 5 hrs or overnight. Decorate with more berries, lime zest and rose petals, if you like. Will keep chilled for two days.
Nutrition Facts : Calories 258 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
BLUEBERRY CHEESE TART
Provided by Florence Fabricant
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grind the granola in a blender or a food processor to make crumbs. Mix crumbs with butter and press into the bottom and sides of a nine-inch straight-sided tart pan or springform. The sides should come about one-and-a-fourth-inches high. Refrigerate while preparing the filling.
- Beat cream cheese until smooth. Beat in the sugar, beat eggs one at a time, the cream and vanilla. Pour this mixture into the prepared crumb-lined pan and bake for 30 minutes. Cool to room temperature and refrigerate at least two hours.
- Before serving spread the blueberries over the top of the cheese filling. Heat the jelly in a saucepan until dissolved, then spoon or brush it evenly over the berries to glaze them. Chill before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 188 milligrams, Sugar 46 grams, TransFat 0 grams
TARTE AUX MYRTILLES (BLUEBERRY TART)
This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!
Provided by Mia in Germany
Categories Tarts
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
- Wrap with foil and refrigerate for one hour.
- Spread dough into spring form and pierce with a fork. Let rest for another hour.
- For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
- Preheat oven to 350°F.
- Fill almond cream into prepared crust, let bake for about 30 minutes.
- Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.
Nutrition Facts : Calories 622.6, Fat 32.6, SaturatedFat 16.4, Cholesterol 153.1, Sodium 278.9, Carbohydrate 75.1, Fiber 4.3, Sugar 36.8, Protein 10.3
BLUEBERRY TART RECIPE
Maximize the oohs and aahs of dinner party guests with this Blueberry Tart Recipe! You don't even need a tart pan to complete this Blueberry Tart Recipe.
Provided by My Food and Family
Categories Fruit Desserts
Time 4h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Reserve 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.
- Meanwhile, bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture until blended. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice for later use. Stir remaining lemon zest and juice into blueberry mixture.
- Pour blueberry mixture into crust; cool. While filling is cooling, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until gelatin mixture is thick enough to mound.
- Add 1-1/2 cups of the remaining blueberries to gelatin mixture; mix lightly. Spoon over blueberry layer in crust. Refrigerate 4 hours or until firm.
- Remove tart from rim of pan before serving; top with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over tart.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 37 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.
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
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