BLUEBERRY-LEMON TART
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
- To bake the shell, heat the oven to 350 degrees F.
- Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
- Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
LEMON BLUEBERRY TARTLETS
These pretty little tarts with a creamy lemon filling are topped with whipped cream and fresh blueberries.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
- Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
- Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 37.5 g, Cholesterol 57.5 mg, Fat 23.2 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10 g, Sodium 195.6 mg, Sugar 18.9 g
LEMON BLUEBERRY PUFF TART
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
- Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
- Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.
LEMON BLUEBERRY TART
This is another great one of Martha's - I love this lemon blueberry tart!! The pate sucree is similar to pate brisee, but it further enriched with egg yolks and more sugar. The lemon curd can be prepared a couple of days in advance and stored in the refrigerator; use any extra for a spread on your morning toast. The candied zest can be taken out of the simple syrup; and used as a glossy garnish or roll in granulated sugar for a sparkly zest.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- .
- PATE SUCREE: I the bowl of a food processor, combine flour and sugar. Add butter and process until mixture resembles coarse meal, 10-20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough comes together without being sticky or wet; be careful not to process more than 30 seconds. To test, squeeze, a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into 2 equal balls. Flatten each ball into a dish and wrap in plastic. Transfer to the refirgerator, and chill at least one hour. Dough may be stored frozen for up to 1 month.
- LEMON CURD: Needs double the recipe. Combine yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk to combine. Set over medum heat and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5-7 minutes.
- Remove saucepan from heat. Add buter, one piece at a time , stirring with the wooden spoon until consistency is smooth.
- Transfer mixture to a medium bowl. Lay a sheet of plastic wrap drectly on the surface of the curd to avoid a skin forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least one hour. Store refrigerated in an airtight container up to 2 days.
- CANDIES LEMON ZEST: Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
- Bring 4 cups water to a boil In a medium saucepan. add zest; blanch for 1 minute, drain and rinse under cold water.
- In another saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 mintues. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container. Store in refrigerator up to 1 month.
- Preheat oven to 375°F Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
- Place tart pan on a baking sheet. Using a fork, prick crust all over. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd in tart shell, and return to oven until curd is set about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.
- Place creme fraiche and confectioners sugar in a medium bowl. Whisk until stiff peaks form, 2-3 minutes. Dollop in the center of cooled tart.
- Place blueberries in a samll bowl. In a small saucepan, warm apricot jam over medium heat and add 2 teaspoons water until thin, about 2-3 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with Candied lemon zest dredged in granulated sugar, and serve.
Nutrition Facts : Calories 832.2, Fat 43.3, SaturatedFat 26.2, Cholesterol 248.1, Sodium 26.9, Carbohydrate 113, Fiber 5.3, Sugar 70.1, Protein 7.8
BLUEBERRY LEMON CREAM TARTS
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.
Categories Berry Citrus Dessert Bake Cocktail Party Picnic Cream Cheese Blueberry Lemon Vanilla Summer Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual tarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
- Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
- While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
- Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.
LEMON & BLUEBERRY CHEESECAKE TART
Combine the classic flavours of lemon and blueberries with a creamy cheesecake-inspired filling for this tart. It only takes 20 minutes to bake
Provided by Liberty Mendez
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C/gas 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around the pastry. Brush a little of the beaten egg around the border, then set aside.
- Whisk the soft cheese, most of the lemon zest and all of the juice, 3 tbsp icing sugar and the rest of the beaten egg together in a medium bowl for 1 min until smooth and slightly thickened.
- Spoon the cheesecake mixture over the middle of the tart base, spreading it to the edge of the border using a palette knife or the back of the spoon. Dot teaspoonfuls of the lemon curd on top and, using a cutlery or palette knife, gently swirl the curd into the cheesecake mixture to created a marbled effect. Sprinkle the blueberries over evenly, then carefully slide the tart onto the hot baking tray inside the oven and bake for 20-25 mins until the pastry is golden brown and crisp at the edges.
- Leave the tart to cool completely or until just warm. Dust over the remaining icing sugar and sprinkle with the rest of the lemon zest, then cut into rectangles and serve.
Nutrition Facts : Calories 288 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY-LEMON TART
Betty Crocker's Diabetes Cookbook shares a recipe! Plump blueberries are a great source of antioxidants, which may help reduce the risk of certain diseases such as heart disease and cancer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. In small bowl, mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
- In medium bowl, beat milk, pudding mix and lemon peel with electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
- Fold whipped topping into pudding mixture. Spread over crust. Cover; refrigerate until chilled, at least 2 hours.
- Meanwhile, in 1-quart saucepan, mix sugar, cornstarch and water. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce heat to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover; refrigerate until chilled, at least 1 hour.
- Serve tart with blueberry topping. Store in refrigerator.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
LEMON BLUEBERRY PUFF TART
Although ingredients are minimal and basic, be sure to read the directions thoroughly before starting to ensure this delectable tart will be perfect for you and your guests.
Provided by 2Bleu
Categories Tarts
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the juice, sugar eggs and yolks together in a pot, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk.
- Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. (Do not let it boil.) Strain it into a bowl and press plastic wrap onto the warm mixture. (This is to prevent filming.).
- Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the puff pastry (towards the edge of the tray so you waste a minimum amount of dough) and press.
- Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper.
- Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe".
- Weigh the metal bottom down with heavy objects. (Such as an 8-inch cake pan on top and fill it with 3 pounds of anything from a heavy pot or pan to garden stones.).
- Bake about 20 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 minutes, until the center is golden.
- Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling.
- Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. (For easy slicing use a pizza cutter.).
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON-BLUEBERRY TART
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
- Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
- Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
- Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
- Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.
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.
LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
More about "lemon blueberry tartlets recipes"
LEMON BLUEBERRY TARTLETS - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 1Servings 8Cuisine FrenchCategory Dessert
LEMON AND BLUEBERRY TARTLETS RECIPE - SOMEWHAT SIMPLE
From somewhatsimple.com
4.8/5 (9)Total Time 2 hrs 45 minsCategory DessertCalories 475 per serving
- Place graham cracker crumbs into a medium sized bowl and pour the melted butter into the bowl. Mix until crumbs are coated.
- Place 2 heaping tablespoons of the crumb mixture into each tart pan and press firmly, bringing the base up the sides to be level with the top of the pan.
RAW LEMON BLUEBERRY TARTLETS | FOOD MATTERS®
From foodmatters.com
5/5 (1)Servings 6
LEMON-BLUEBERRY TART - MY FOOD AND FAMILY
From myfoodandfamily.com
LEMON TART WITH FRESH BERRIES | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON BLUEBERRY TART RECIPE | SALLY’S BAKING ADDICTION
From cinnamonspicecafe.com
LEMON BLUEBERRY TARTLETS
From eaglebrand.com
LEMON BLUEBERRY TURNOVERS - WHAT MOLLY MADE
From whatmollymade.com
LEMON TART WITH BLUEBERRIES | LEITE'S CULINARIA
From leitesculinaria.com
BC BLUEBERRY LEMON TARTS – FOOD AT UBC VANCOUVER
From food.ubc.ca
LEMON BLUEBERRY HAND PIES - AMANDA'S COOKIN' - PIES & TARTS
From amandascookin.com
BLUEBERRY LEMON TART - DRISCOLL'S
From driscolls.com
BLUEBERRY LEMON TARTLETS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON BLUEBERRY TARTLETS - TASTY KITCHEN
From tastykitchen.com
BLUEBERRY TARTLETS WITH YOGURT AND LEMON – TASTEFOOD
From tastefoodblog.com
LEMON CURD AND BLUEBERRY TARTLETS RECIPE | GOOD FOOD
From goodfood.com.au
RUSTIC BLUEBERRY LEMON TART - SIMPLY STACIE
From simplystacie.net
LEMON AND BLUEBERRY TARTS - PINCH OF NOM
From pinchofnom.com
MINI LEMON TARTS WITH BLUEBERRIES - FOOLPROOF LIVING
From foolproofliving.com
LEMON-BLUEBERRY TREATS | ALLRECIPES
From allrecipes.com
LEMON BLUEBERRY TART | RICARDO
From ricardocuisine.com
LEMON BLUEBERRY TARTS (IN MASON JAR LIDS) - SUGAR SPUN RUN
From sugarspunrun.com
BLUEBERRY LAYER CAKE - SUGARHERO
From sugarhero.com
LEMON BLUEBERRY TART - PURATOS
From puratos.ca
LEMON BLUEBERRY TART RECIPE - SPATULA DESSERTS
From spatuladesserts.com
LEMON BLUEBERRY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
(MINI) LEMON BLUEBERRY CREAM TARTS - A LATTE FOOD
From alattefood.com
BLUEBERRY LEMON TARTLETS RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SUMMER BLUEBERRY LEMON TART – REAL FOOD WITH SARAH
From realfoodwithsarah.com
MINI BLUEBERRY LEMON TARTS - JAMIE GELLER
From jamiegeller.com
LEMON BLUEBERRY TORTE - THERESCIPES.INFO
From therecipes.info
LEMON BLUEBERRY TART RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
You'll also love