Blueberry Bandanna Tart Food

BLUEBERRY TART

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.

BLUEBERRY TART

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

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.

BLUEBERRY "BANDANNA" TART

Steps:

• Pate Brisee: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal. With machine running, add water in a slow, steady stream until dough just holds together. Divide dough in half and shape each half into a square; wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• Filling: Using a potato masher, mash 1 cup blueberries with granulated sugar and cornstarch in a large bowl. Stir in remaining 7 cups blueberries until well combined. Let stand 1 hour.
• Preheat oven to 450 degrees. On a lightly floured surface, roll out one dough square to an 11-inch square. Fit into a 9-inch square fluted tart pan with removable bottom, gently pressing dough into sides. Spread blueberry mixture over dough.
• Roll out remaining dough square into an 11-inch square. Using small cutters, cut out shapes as desired, leaving at least a 2-inch border. If dough becomes too soft, refrigerate until firm. Carefully place dough over filling and trim overhang; press edges to seal. Refrigerate 30 minutes.
• Whisk together egg and 1 tablespoon water; brush top crust with egg wash. Liberally sprinkle with sanding sugar. Place tart pan on a parchment-lined baking sheet.
• Bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes more (if crust is browning too quickly, cover with parchment-lined foil). Transfer pan to a wire rack; let cool completely. Unmold; cut into squares and serve.

BLUEBERRY TARTE

Steps:

• Preheat the oven to 350 degrees F.
• Roll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool.
• Reduce the oven temperature to 350 degrees F.
• In a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells.
• In a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.)
• Bake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream.

BLUEBERRY BUTTER TARTS

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.

BLUEBERRY FLOWER TARTS RECIPE BY TASTY

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!

FRENCH BLUEBERRY TART

Steps:

• Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
• Prepare the tart shell as directed and allow to cool.
• While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
• Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
• Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
• Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
• Place in refrigerator and allow to sit until thoroughly chilled.

BLUEBERRY & GINGER TART

Steps:

• In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping., Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream.

BLUEBERRY FRANGIPANE TART

Steps:

• For the crust: Pulse to combine the flour, sugar, and salt in the work bowl of a food processor. Drop in the butter pieces, and pulse just until the dough comes together in clumps, about ten to fifteen pulses. Press the dough into the bottom and up the sides of a 9-inch tart pan. Let the crust rest in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F. Combine the almond paste and sugar in the same food-processor bowl (no need to wash it). Process until you have fine crumbs, then crack in the eggs and sprinkle in flour. Process until smooth.
• Spread the almond filling in an even layer in the chilled tart shell. Top with the blueberries, and sprinkle with the pine nuts. Bake until the crust is deep golden brown and the filling is set, about 1 hour to 1 hour and 20 minutes.

STRAWBERRY "BANDANNA" TART

Steps:

• Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
• Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
• On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
• Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
• Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.

BLUEBERRY AND VANILLA CUSTARD TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
• Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
• Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
• Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
• While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
• Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
• While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
• When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.