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 BUTTER TARTS
These are INCREDIBLE--I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you'll love them.
Provided by erinn in tbay
Categories Dessert
Time 28m
Yield 12-20 tarts
Number Of Ingredients 9
Steps:
- Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
- In large bowl, whisk egg, syrup, lemon juice and vanilla.
- In medium bowl, mix sugar and flour.
- Stir into egg mixture with butter.
- Divide berries into uncooked pastry shells.
- Pour egg mixture to top of shells.
- Bake 18-23 minutes.
- Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
Nutrition Facts : Calories 104.5, Fat 3.4, SaturatedFat 2, Cholesterol 25.3, Sodium 29.1, Carbohydrate 19, Fiber 0.5, Sugar 11.2, Protein 0.8
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.
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 BUTTER TARTS
This is a great recipe to make when berries are in season. The recipe can be doubled, but prepare the same ingredients in two separate bowls.
Provided by Kittencalrecipezazz
Categories Tarts
Time 38m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375°F (set oven to bottom-lowest rack).
- Prepare a cookie sheet, leave the foil liners on the shells and place on sheet.
- In a bowl, whisk together egg with syrup, juice and vanilla.
- In another bowl stir sugar and flour.
- Stir/whisk the flour mixture into the egg mixture along with the butter.
- Divide the berries equally among the shells.
- Pour the egg mixture over the berries, filling to the top.
- Bake for about 17-23 minutes (tarts will firm up when they are cooled).
- Can be stored in the fridge for up to 2 days.
Nutrition Facts : Calories 362.7, Fat 21.3, SaturatedFat 6.5, Cholesterol 25.3, Sodium 146.2, Carbohydrate 40.1, Fiber 1.2, Sugar 11.5, Protein 4.2
BLUEBERRY-BUTTERMILK TART
Provided by Julia Moskin
Categories dessert
Time 1h
Yield One 10-inch tart, about 10 servings
Number Of Ingredients 18
Steps:
- To make crust: In a mixer, cream butter and sugar together until smooth and fluffy. Mix in yolks, vanilla and salt. Add flour all at once and mix just to combine. Add cream or milk and mix just until smooth. Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate, at least 1 hour or overnight.
- On a floured surface, roll dough into a circle to fit a 10-inch tart pan. Transfer to pan and lightly press in, making sure dough rises about 1/4 inch above rim. Refrigerate in pan 1 hour.
- Preheat oven to 350 degrees. Bake until barely golden, about 30 minutes. Check halfway through baking and prick any bubbles with a sharp knife. Let cool to room temperature.
- To make filling: whisk together sugar and cornstarch to remove any lumps. Whisk in egg, yolks, melted butter, buttermilk, vanilla or vanilla scrapings, salt and nutmeg, and pour into tart shell. Sprinkle surface evenly with 1 1/2 cups blueberries.
- Heat oven to 350 degrees. Bake tart until surface is barely golden and still wobbly in the center, 35 to 45 minutes. Remove and let cool to room temperature. Serve at room temperature or lightly chilled, with a dollop of whipped cream (if using) and remaining blueberries scattered over each serving.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 161 milligrams, Sugar 30 grams, TransFat 1 gram
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