Summerblueberrytart Recipes

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.

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.

Steps:

• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F.
• Combine the flour, butter, confectioners' sugar and salt in a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together, about 1 minute. Remove 1/3 cup of the dough and set aside. Press the remaining dough into the bottom and up the sides of a 9-inch tart pan. Prick the dough all over with a fork.
• To form the star, start by folding a 40-inch-long-by-2 1/2-inch-wide piece of foil into an accordion (there should be about 24 folds, each 1 1/2-inches long); this will become the support for forming your star inside the tart pan. Let the foil open like an accordion and place it in the tart pan in a circle; connect and overlap the end points so that you have an 11-point star.
• Roll the reserved 1/3 cup dough into a 27-inch-long rope. Use a rolling pin to flatten the rope into a 34-inch-long-by-1-inch wide strip (if the dough sticks to the surface, use a small offset spatula and quickly run it underneath the strip to loosen it). Carefully transfer the strip to the tart pan and form it around the inside of the foil to create the star shape with the dough (if the dough breaks, just use your fingers and the support wall to form it back together). Once formed, press the bottom of the star shape to adhere firmly to the bottom crust (it will feel like playdough and can easily be molded).
• Bake until the crust is set and turns a light golden brown, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Carefully remove the foil and discard.
• Meanwhile, for the lemon curd: Whisk the sugar, lemon juice, eggs, yolk and milk in a medium saucepan over medium-low heat until combined. Add the butter a few pieces at a time and whisk continuously until the mixture is thick and coats the back of a spoon, 8 to 10 minutes. Strain the curd through a sieve if any lumps form. Pour the curd into the center star of the tart.
• For the blueberry filling: Mix the blueberries, preserves, sugar, flour, lemon zest and lemon juice in a medium bowl until well combined and the berries look glossy. Spoon the mixture around the perimeter of the star where there is no curd.
• Bake until the curd is set, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Refrigerate to cool completely, 4 hours and up to overnight. Serve cold.

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.

Steps:

• Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
• Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
• Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
• Pour onto cooled pastry and smooth with a small spatula.
• Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
• Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.

Steps:

• Heat oven to 350°F.
• Combine flour and 1/4 cup sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs.
• Blend 1/2 cup nuts in blender until finely ground. Add to flour mixture along with the water; stir until mixture forms ball. Press onto bottom and up side of 9-inch tart pan.
• Bake 12 to 15 min. or until golden brown. Cool.
• Beat cream cheese, remaining sugar and egg with mixer until blended; pour into crust. Top with fruit and remaining nuts.
• Bake 25 to 30 min. or until edge of crust is golden brown. Microwave jam in microwaveable bowl on HIGH 15 sec. or until melted; stir. Brush over tart. Cool.
• Refrigerate 1 hour or until chilled. Remove side of pan before serving tart.

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!

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.