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 LEMON CREAM TARTS
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.
Categories Berry Citrus Dessert Bake Cocktail Party Picnic Cream Cheese Blueberry Lemon Vanilla Summer Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual tarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
- Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
- While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
- Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and 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
MEYER LEMON AND BLUEBERRY CHEESE TART
Luscious lemon cheese filling with blueberry topping.
Provided by dana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Thoroughly mix crushed lemon cookies and butter together in a bowl.
- Press cookie mixture into the bottom of an 8-inch springform pan.
- Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
- Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
- Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
- Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
- Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g
BLUEBERRY & ALMOND TART
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
- Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
- Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
BLUEBERRY CREAM CHEESE TARTS
I just watched Paula make this on TV. They look delicious! I reduced the sugar from 1 cup (personal preference) You can use other flavored pie fillings in place of the blueberry or even fresh fruit.
Provided by cookiedog
Categories Tarts
Time 30m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
- Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
- Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
BLUEBERRY CREAM CHEESE TARTS WITH GRAHAM CRACKER CRUST
These delicious little tarts are a unique and fresh take on blueberry cheesecake. I think the crisp graham cracker type pastry shell is the perfect foil for the soft and airy cream cheese custard filling. The crowing glory is a juicy fresh blueberry compote.
Provided by MarieRynr
Categories Dessert
Time 2m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined.
- Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour.
- Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes.
- Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months).
- For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.
- Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream.
- To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine.
- To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling.
- You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.
Nutrition Facts : Calories 336.4, Fat 20, SaturatedFat 12.2, Cholesterol 107.2, Sodium 274, Carbohydrate 36.1, Fiber 1.5, Sugar 17.9, Protein 4.6
BLUEBERRY GOAT CHEESE TART
It is a different flavour introducing goat cheese to the cheese tart, it is light and very tasty. Given to me by a friend after she served it at a meeting in her home.
Provided by mickey Canada
Categories Cheesecake
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
- Blend in the egg and again beat until smooth and scrape the sides again as you go along.
- Add sour cream to the mixture.
- Strain the mixture through a sieve and then add the orange zest.
- Arrange the berries on a prebaked shortbread crust shell.
- Pour the mixture into the crust and bake at 350°F for 30 minutes.
- Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.
BLUEBERRY CHEESE TART
Provided by Florence Fabricant
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grind the granola in a blender or a food processor to make crumbs. Mix crumbs with butter and press into the bottom and sides of a nine-inch straight-sided tart pan or springform. The sides should come about one-and-a-fourth-inches high. Refrigerate while preparing the filling.
- Beat cream cheese until smooth. Beat in the sugar, beat eggs one at a time, the cream and vanilla. Pour this mixture into the prepared crumb-lined pan and bake for 30 minutes. Cool to room temperature and refrigerate at least two hours.
- Before serving spread the blueberries over the top of the cheese filling. Heat the jelly in a saucepan until dissolved, then spoon or brush it evenly over the berries to glaze them. Chill before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 188 milligrams, Sugar 46 grams, TransFat 0 grams
BLUEBERRY CHEESECAKE TART
Make and share this Blueberry Cheesecake Tart recipe from Food.com.
Provided by Papa D 1946-2012
Categories Tarts
Time 3h20m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- For the crust, stir together graham cracker crumbs, 3 tablespoons sugar and melted butter until completely combined. Press mixture into a 9-inch tart pan with removable bottom and place on a rimmed baking sheet; bake until crust is fragrant and golden brown, 10 to 12 minutes; remove from oven and let cool.
- For the filling, combine cream cheese, lemon juice and 2/3 cups sugar in a mixing bowl and beat until smooth. In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hours or up to a day.
- To serve, remove the tart ring and slide a spatula under tart to release it from the pan base. Transfer tart to a serving platter and scatter berries on top. Brush berries with heated honey, if desired.
Nutrition Facts : Calories 3736.4, Fat 247.8, SaturatedFat 139.6, Cholesterol 721.1, Sodium 1954.9, Carbohydrate 361.9, Fiber 11.9, Sugar 264.4, Protein 37.2
BLUEBERRY CREAM CHEESE TART
DELICIOUS tart that is not only beautiful but is pretty easy to make. Recipe adapted from Debbie Fields', Great American Desserts.
Provided by hollyfrolly
Categories Tarts
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crust:
- In a bowl combine the cookie crumbs and melted butter. Press the crust over the bottom and along the sides of the pan to form an even crust. Bake for 12 minutes. Remove pan and cool on a wire rack.
- Filling:.
- Mix cream cheese, eggs, sugar, vanilla and lemon peel in a mixing bowl. With an electric mixer, mix on medium speed until well combined and smooth.
- Spoon filling onto the prepared crust and spread evenly.
- Bake for 20 minutes until filling is firm.
- Remove tart from oven and cool on a wire rack.
- Topping:.
- Over a medium low heat, melt red currant jelly until liquified. Remove from heat and pour over rinsed, picked over blueberries. Combine well to coat berries.
- Spoon berries over the filling, cool for 15-20 minutes prior to refrigerating for at least 2 hours.
Nutrition Facts : Calories 323.5, Fat 19.9, SaturatedFat 12.1, Cholesterol 107, Sodium 109.4, Carbohydrate 33.6, Fiber 1.1, Sugar 27.2, Protein 4.1
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