BLUEBERRY-LEMON TART
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
- To bake the shell, heat the oven to 350 degrees F.
- Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
- Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
LEMON BLUEBERRY TARTLETS
These pretty little tarts with a creamy lemon filling are topped with whipped cream and fresh blueberries.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
- Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
- Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 37.5 g, Cholesterol 57.5 mg, Fat 23.2 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10 g, Sodium 195.6 mg, Sugar 18.9 g
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 TARTS WITH MEYER LEMON CREAM
This desert is a definite showstopper. The graham crust is so different (compared to the standard short pastry crust) and can be used in a variety of fruit tarts with great success. Sources: Claudia Fleming - Last Course and Pierre Herme's Desserts (Lemon Cream)
Provided by greysangel
Categories Tarts
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Tart Crust:.
- Cream the butter in an electric mixer until smooth. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until combined.
- Combine the flours, salt, and cinnamon together in a bowl, and add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk - the flatter the better. Chill until firm, at least an hour and up to two days.
- Preheat the oven to 325 degrees. On a lightly floured surface roll out the dough to be 1/8 inch thick. Use either a 3 inch round cookie cutter to cut out circles of dough, or cut out rectangles of dough to fit your desired tins. A tip: try to cut out pieces of dough that are as similar in size and shape to the pan as possible (this applies to full-size tarts as well) so that they are easier to maneuver and fit in, and are less likely to warp and tear as you're moving them around.
- Press the dough gently into the tins, prick dough with a fork all over, and let chill for 5-10 minutes or until the dough is firm enough to trim off the excess easily. Buttery doughs like this one always need to be chilled before baking so they bake up evenly, and I also find that it's easier to trim off the dough cleanly when the dough is firmed up. Chill longer if necessary. When I trim off the excess dough, I usually use an offset spatula and run it flat against the top of the tart tin. Scraps can be re-rolled and re-used.
- Bake tart shells until golden brown, about 18 minutes. Transfer to a wire rack to cool. You can store them in an airtight container for about a day or freeze them for up to 3 months.
- Blueberry Topping:.
- In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out (You can smoosh some of the berries if they won't pop).
- Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.
- Lemon Cream:.
- Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
- Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
- Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
- Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. It is the addition of butter that changes this recipe from a simple lemon curd to a rich, satiny-smooth cream.
- Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.
- Assembly:.
- To assemble the tarts, spoon some of the lemon cream into the shells and then place about 2 tablespoons of the blueberries on top. Serve soon after assembly.
Nutrition Facts : Calories 327.4, Fat 19.6, SaturatedFat 12.1, Cholesterol 76, Sodium 289.2, Carbohydrate 36.6, Fiber 1.5, Sugar 20.4, Protein 3.3
BLUEBERRY LEMON MOUSSE TART
Steps:
- COMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
- BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
- BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.
BLUEBERRY-LEMON TART
Glazed with honey, blueberries are glossy, juicy beads atop a lemon-flavored tart.The airy, souffle-like filling is made with meringue and pastry cream.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Roll out dough between sheets of parchment to an 11-inch circle (1/8 inch thick). Refrigerate 15 minutes. Peel off parchment; press dough into ring. Trim flush with top edge of ring. Refrigerate until cold, about 30 minutes.
- Prick dough all over with a fork. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until crust starts to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until pale golden, about 5 minutes more. Let cool on a wire rack.
- Whisk together 1/4 cup sugar, the flour, and a pinch of salt; set aside. Whisk buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in sugar mixture. Cook, whisking constantly, until thickened, 5 to 7 minutes. Stir in vanilla, zest, and juice. Transfer to a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally.
- Meanwhile, put whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt. Beat on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar. On medium-high, beat until stiff, glossy peaks form.
- Gently fold pastry cream and 1 cup berries into meringue. Pour mixture into tart shell, making swirls and peaks. Bake until golden, 40 to 45 minutes. Let cool on a wire rack. Remove cake ring.
- Meanwhile, heat remaining cup berries and honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes. Spoon glazed berries over tart.
BLUEBERRY AND LEMON TART
A sweet and tangy summer tart, perfect with vanilla ice cream or a scoop of double cream.
Provided by DessertDreamer
Time 1h10m
Yield Serves 7
Number Of Ingredients 0
Steps:
- To make the pastry, pulse the flower, sugar and salt together in a food processor. Add the butter until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water, pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
- To bake the shell, heat the oven to 350 degrees F. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
- Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve. To garnish, sliced lemon segments and mint leaves will do nicely!
LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY-LEMON TART
I love the lemon taste in this blueberry tart. It is easy to prepare, and I use fresh blueberries in the summer and frozen ones in the winter. Either way, it turns out delicious!
Provided by TasteTester
Categories Tarts
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.
- Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes.
- Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
- Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
- Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.
Nutrition Facts : Calories 214.6, Fat 7.6, SaturatedFat 3.6, Cholesterol 4.6, Sodium 246.2, Carbohydrate 35.1, Fiber 1, Sugar 8.1, Protein 2.6
LEMON-BLUEBERRY TART
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
- Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
- Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
- Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
- Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.
More about "blueberry lemon cream tarts food"
(MINI) LEMON BLUEBERRY CREAM TARTS - A LATTE FOOD
From alattefood.com
Reviews 5Total Time 50 minsCategory Dessert
- Using a small biscuit cutter (I used a 2 1/2" size), cut out small dough rounds, about 15-16 (once you cut out the rounds, if you want to use the scraps and re-roll the dough out, you could probably get 4-5 more dough rounds out).
- Gently flatten each dough round slightly before placing in a mini muffin tin. Using a fork, poke each dough round a few times (the release of air will keep the dough from rising too much). Bake for 9-10 minutes, or until the tart shells are lightly golden brown in color. Allow to cool completely.
- While the tart shells are cooling, make the lemon cream filling. With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the whipped cream cheese, 2 oz at a time, whipping well after each addition.
SUNNY LEMON BLUEBERRY TARTS - EAGLE BRAND
From eaglebrand.ca
LEMON TART WITH BLUEBERRIES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BLUEBERRY CREAM CHEESE LEMON TART - THE GOOD PLATE
From the-good-plate.com
BLUEBERRY-LEMON-WHITE CHOCOLATE TARTS RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY LEMON TART - SWEET SAVORY SOUR
From sweetsavorysour.com
BLUEBERRIES WITH LEMON CREAM RECIPE - WEBMD
From webmd.com
LEMON BLUEBERRY TARTLETS - AS EASY AS APPLE PIE
From aseasyasapplepie.com
BLUEBERRY AND LEMON CREAM TART - BUTTER LOVES COMPANY
From butterlovescompany.com
LEMON-BLUEBERRY TREATS | ALLRECIPES
From allrecipes.com
BLUEBERRY LEMON TART - KENNETH TEMPLE
From kennethtemple.com
BLUEBERRY LEMON CREAM CHEESE TART - WITH TWO SPOONS
From withtwospoons.com
BLUEBERRY TARTS WITH MEYER LEMON CREAM - DESSERT FIRST
From dessertfirstgirl.com
LEMON BLUEBERRY CHEESE TART | BC BLUEBERRY COUNCIL
From bcblueberry.com
MINI BLUEBERRY LEMON TARTS - JAMIE GELLER
From jamiegeller.com
LEMON BLUEBERRY TART WITH VANILLA PASTRY CREAM » BETTY L
From bettysliu.com
21 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING ...
From tasteofhome.com
RUSTIC BLUEBERRY LEMON TART - SIMPLY STACIE
From simplystacie.net
BLUEBERRY & LEMON CURD CREAM TART RECIPE
From sweet2eatbaking.com
LEMON TARTS WITH FRESH BLUEBERRY SAUCE - WHOLE AND ...
From wholeandheavenlyoven.com
LEMON BLUEBERRY TARTS (IN MASON JAR LIDS) - SUGAR SPUN RUN
From sugarspunrun.com
BLUEBERRY LEMON TART - DRISCOLL'S
From driscolls.com
BLUEBERRY LEMON CREAM CHEESE TART - NAMASTE RECIPES
From recipes.namastefoods.com
BLUEBERRY PUFF PASTRY TARTS WITH LEMON CREAM - SAVING ROOM ...
From savingdessert.com
BLUEBERRY-LEMON TART RECIPE | EPICURIOUS
From epicurious.com
LEMON BLUEBERRY TART RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
ROBINHOOD | FRESH BLUEBERRY LEMON TART
From robinhood.ca
SUMMER BLUEBERRY LEMON TART – REAL FOOD WITH SARAH
From realfoodwithsarah.com
LEMON BLUEBERRY BAR RECIPE - THERESCIPES.INFO
From therecipes.info
BC BLUEBERRY LEMON TARTS – FOOD AT UBC VANCOUVER
From food.ubc.ca
BLUEBERRY LEMON TART IS THE PERFECT SUMMER DESSERT AND IS ...
From zenbelly.com
BLUEBERRY LEMON PULL-APART BREAD RECIPE
From anaffairfromtheheart.com
BLUEBERRY-LEMON TART RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON BLUEBERRY TART - RICARDO
From ricardocuisine.com
LEMON BLUEBERRY TART RECIPE - SPATULA DESSERTS
From spatuladesserts.com
EASY BLUEBERRY TART RECIPE - DELIGHTFUL E MADE
From delightfulemade.com
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON BLUEBERRY TART - PURATOS
From puratos.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love