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.
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 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 KING
Yield Serves 6
Number Of Ingredients 11
Steps:
- On a lightly floured surface with a floured rolling pin roll out 1 sheet of puff pastry into a 12 1/2-inch square and fit it into a 10- by 1-inch round tart pan with a removable fluted rim. Roll rolling pin over top of rim to trim excess pastry and with a fork lightly prick bottom and sides all over.
- Line a baking sheet with parchment paper. Using bottom of tart pan as a guide, trace a 10-inch circle on parchment and turn paper over. In a small bowl whisk together egg and water for an egg wash.
- On lightly floured surface with floured rolling pin roll out remaining sheet of puff pastry into a 12-inch square and with fork prick it all over. With a 2 1/2-inch star-shaped cutter cut out about 20 stars and lightly brush with egg wash. Arrange stars, slightly overlapping, to fill in circle on parchment paper, leaving spaces so that parchment shows through. (This will be top crust.) Lightly brush star crust again with egg wash and sprinkle with sugar. Chill shell and star crust until firm, about 30 minutes.
- Preheat oven to 425°F. while pastry is chilling.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third and stars in upper third of oven 10 minutes, or until star crust is golden. Remove shell and stars from oven. Cool star crust on baking sheet on a rack. Carefully remove foil and weights or rice and bake shell until golden, 8 to 10 minutes more. (Do not worry if bottom of shell puffs up; the filling will weigh it down later.) Cool shell in pan on rack.
- In a 3-quart saucepan combine filling ingredients and bring to a boil, stirring until berries have burst and mixture is liquid. Cook mixture over moderate heat, stirring occasionally, 10 minutes, or until tapioca is dissolved and filling is slightly thickened. Remove pan from heat and cool filling.
- Remove rim from tart pan and transfer shell to a plate. Spread filling evenly in tart shell. Carefully slide star crust onto filling.
BLUEBERRY KEY LIME TART
This cool, refreshing treat from the King Arthur Flour Baker's Catalogue is a wonderful addition to any summer table. The combination of flavors in this tart is sublime, and I highly recommend making your own crust. Don't be put off by all the ingredients--the tart comes together pretty quickly, and you can whip up the the berry topping just before serving. Cook time includes cooling time.
Provided by chiclet
Categories Dessert
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- TO MAKE THE CRUST:.
- Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
- TO MAKE THE FILLING:.
- Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
- TO MAKE THE TOPPING:.
- Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
- Chill for several hours.
Nutrition Facts : Calories 303.6, Fat 12, SaturatedFat 6.5, Cholesterol 84.1, Sodium 180.2, Carbohydrate 45.8, Fiber 1.3, Sugar 36.9, Protein 5.2
More about "blueberry tart king recipes"
BLUEBERRY KEY LIME TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (34)Total Time 3 hrs 50 minsServings 1
- Preheat the oven to 350°F., To make the crust: Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate., Bake for 10 to 12 minutes, until lightly browned.
- Place on a rack to cool., Reduce the oven heat to 325°F., To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest until thoroughly combined., Pour the filling into the crust and bake for 18 to 20 minutes, until just set., Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before topping., To make the topping: Rinse the berries, and set aside all but 3/4 cup to dry., Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved., Add the 3/4 cup berries, and bring to a boil., Remove the topping from the heat, pour it over the reserved berries, and set aside to cool for 5 minutes.
- Pour the topping onto the tart, letting it spread to the edges., Chill the tart for several hours before serving.
- Serve with whipped cream, if desired., Storage information: Store tart, well wrapped in the fridge for several days.
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