BLUEBERRY-BLACKBERRY RUSTIC TART
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.
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
RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST
Categories Berry Fruit Dessert Bake Blackberry Nectarine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
- For filling and baking:
- Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
- Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
- Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
- Available at Italian markets, natural foods stores, and some supermarkets.
BLUEBERRY-BLACKBERRY RUSTIC TART
Talk about a stunning presentation! Blackberries and blueberries pack the crispy golden-brown cornmeal crust in this homey tart. 'A delicious dessert, treat between meals or late evening snack!' Priscilla Gilbert - Indian Harbour Beach, FL
Provided by Allrecipes Member
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
- In a large bowl, combine the berries, sugar, flour and lemon juice; spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg; sprinkle with sugar.
- Bake at 375 degrees F for 55-60 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool. Serve with whipped cream if desired.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 74.3 g, Cholesterol 62.6 mg, Fat 17.1 g, Fiber 4.7 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 136.3 mg, Sugar 37.9 g
BLUEBERRY RHUBARB COUNTRY TART
When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY-BLUEBERRY TART
This summery tart has a graham-cracker crust, a creamy lemon filling and a topping of fresh berries. Adapted from a recipe by Carrie Vasos at Serious Eats. http://bit.ly/iIVY8p
Provided by DrGaellon
Categories Tarts
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- In a small bowl, combine graham cracker crumbs, melted butter, and sugar until it gets sticky and resembles wet sand. Press mixture into bottom and sides of tart shell. Bake crust until it darkens, about 15 minutes. Set aside until cool.
- In a bowl or stand mixer with paddle, beat together cream cheese, sour cream, and light brown sugar until smooth and fluffy and sugar has dissolved and is no longer grainy. Stir in vanilla, lemon zest, and lemon juice.
- Spread lemon filling evenly over cooled tart crust. Line outer edge of tart with strawberries. Pile blueberries into the center of the ring of strawberries.
- Put apricot jam and water in a small bowl and mix to combine. Microwave until thinned out, about 20 seconds. Brush berries with apricot glaze. Let tart chill in refrigerator for one hour before serving.
Nutrition Facts : Calories 332.4, Fat 21.8, SaturatedFat 12.3, Cholesterol 56.3, Sodium 159.2, Carbohydrate 33.4, Fiber 1.2, Sugar 22.1, Protein 2.9
RUSTIC PEACH BLUEBERRY TART
A Vegetarian Times recipe. This recipe is wonderful when peaches and blueberries are in season. When they aren't in season you can either substitute 6 1/2 cups of whatever fruits and berries are in season or use frozen fruit. COOKING TIME INCLUDES CHILLING AND STANDING TIME
Provided by Dreamer in Ontario
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make Cornmeal Crust:.
- Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
- Add cheese and butter, and blend until dough resembles coarse meal.
- Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
- Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
- Preheat oven to 425°F.
- To make Peach-Blueberry Filling:.
- Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
- Let stand 15 minutes, or until sugar is dissolved.
- Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
- Fold in edge 1/2 inch to create sides.
- Slide parchment and dough onto ungreased baking sheet or pizza pan.
- Using a slotted spoon, place fruit in center of crust .
- Discard the juice.
- Bake 15 minutes at 425°F.
- Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
- Allow tart to cool 10 minutes.
- Slide tart from parchment onto serving plate.
- Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 319.4, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 166.8, Carbohydrate 51.3, Fiber 2.8, Sugar 28.9, Protein 5.1
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