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 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.
BLUEBERRY BUTTER TARTS
love blueberries, and butter tarts. what better way to have both
Provided by shawn eide
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. whisk together egg, corn syrup, lemon juice and vanilla. Add brown sugar and flour. Add to above with melted butter.
- 2. pour over blueberries in tart shells. Either homemade, or in a pinch store bought.
- 3. bake 375 degrees for 18-23 minutes
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.
BROWN BUTTER TART WITH BERRIES
Here I'm taking the confusion and fear out of making a pastry crust and baking a tart. Make this your go-to dessert, whether you're serving it at home to guests or taking it to a party. Everyone will love it.
Provided by Nancy Silverton
Categories dessert
Time 8h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Dough: Combine flour, sugar, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Alternatively, combine the flour, sugar, and butter in a large bowl and, with your fingertips or pastry cutter, crumble into a coarse cornmeal consistency.
- Whisk the egg yolks and cream together in a small bowl and add to the flour mixture; mix on low until large chunks form. Turn the dough onto a flat, clean work surface dusted with flour. Press the dough with the heel of your hand and gather the pieces together to bring the dough into a ball. Knead the dough a few more minutes, form it into a disc, wrap tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. This dough makes enough for two 10-inch tarts. (Note: The dough can also be frozen for up to 2 months. Before using, defrost overnight in the refrigerator.)
- Line a baking sheet with parchment paper or silicon baking mat and butter the inside of the tart ring. Take the dough out of the refrigerator and cut it in half; reserve one half for later use. Cut the dough into large chunks. Pound the dough with a rolling pin and then knead it a few times to temper the dough to the consistency of Play-Doh. Dust your work surface and rolling pin with flour and pound the dough into a large disc, about ¼-inch thick. Roll the dough out to at least 2 inches larger than the ring to a thickness of 1/8 inch. Place the tart ring on top and trim the dough so that 2 inches remain around it. (Discard or reuse the excess dough scraps as cookie dough, etc.) Brush off the extra flour from the dough. Wrap the dough around the rolling pin and ease it into the tart ring. Dip the knuckle of your index finger in flour and press the dough into the crease with your knuckle so you have a straight edge, not sloping sides. Don''t stretch the dough to fit, because it will shrink during baking. Roll your rolling pin over the top of the tart ring to neatly cut off the excess dough; pull off the trimmed dough and discard. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
- Custard: Whisk the eggs and sugar in a large bowl until smooth; then add the flour and whisk until thoroughly combined. Using a small, sharp knife, split the vanilla bean lengthwise; scrape out the pulp and seeds and smear them on the butter. Add the butter, vanilla pulp and seeds, and vanilla bean to a small, heavy-bottomed saucepan and heat over high heat until the butter is brown and foamy. Continue cooking the butter until it is dark brown and gives off a nutty aroma. Pour the butter in a slow, steady stream into the bowl with the egg yolks, whisking constantly. Remove vanilla bean. (Note: The filling can be prepared up to 10 days in advance and refrigerated in an airtight container. Just before using, bring it to room temperature until it is a spreadable consistency.)
- Adjust the oven rack to the middle position and preheat to 350 F. Remove the prepared tart shell from the refrigerator. Spoon the filling about halfway up the tart and spread evenly. Sprinkle ½ cup berries on top of the custard. Bake the tart until the top is golden brown, about 30-40 minutes if you are using an 8-inch ring or 45 minutes if you are using a 10-inch ring. Remove the tart from the oven and allow it to cool completely, or for at least 2 hours.
- To make the topping, set a colander inside a bowl; place 1½ cups blueberries into a second bowl. Bring sugar syrup to a boil, then pour over berries. Toss gently with a spoon to coat the berries, then immediately drain into the colander. To remove the tart from the baking sheet, slip a cardboard round under the crust and carefully slide the tart onto it, leaving the ring in place. Slide the tart onto a serving plate and remove the cardboard and the ring. Pile the blueberries on top of the tart. Immediately before serving, dust with confectioners sugar.
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
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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- Preheat oven to 375 degrees. In a food processor, combine flour, bran, sugar, salt, and butter; process until large moist crumbs form.
- Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of dough all over with a fork. Bake for 10-12 minutes.
- Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).
- In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining fresh berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture so you can go back and “pile” the tarts a bit higher once the filling has set slightly.
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