Blueberry Shortbread Tart Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY CORNMEAL SHORTBREAD TART



Blueberry Cornmeal Shortbread Tart image

Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It's ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/3 cup/55 grams cornmeal
1/3 cup/50 grams confectioners' sugar
1/4 cup/55 grams light brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries
1/2 cup/110 grams light brown sugar
2 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons all-purpose flour
Small pinch of kosher salt

Steps:

  • Heat oven to 350 degrees.
  • Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  • Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  • Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
  • Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  • Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  • Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

BLUEBERRY TART



Blueberry Tart image

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

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

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

BLUEBERRY TART



Blueberry Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
1 cup all-purpose flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zest and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, for dusting

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 AND BUTTERMILK TART



Blueberry and Buttermilk Tart image

The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

1/2 cup (1 stick) cold unsalted butter
1/4 cup plus 1/3 cup sugar
1 cup all-purpose flour
1/2 teaspoon coarse salt
1/3 cup blanched whole almonds
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup heavy cream
3 tablespoons sugar
1/8 teaspoon salt
1 cup low-fat buttermilk
1 tablespoon fresh lemon juice
3 cups fresh blueberries (about 1 1/2 pints)

Steps:

  • Make the crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Shape into a disk.
  • Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, resprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch square.
  • Preheat oven to 325 degrees. Fit dough into a 9-inch square tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day).
  • Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.
  • Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
  • Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture, and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
  • Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until custard is firm, about 2 hours (or up to 1 day). Cut into squares to serve.

BLUEBERRY TART



Blueberry Tart image

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

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

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

HEAVENLY BLUEBERRY TART



Heavenly Blueberry Tart image

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

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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 SHORTBREAD BARS



Blueberry Shortbread Bars image

You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

½ cup cold unsalted butter, cut into small cubes
1 ½ cups sifted all-purpose flour
½ cup white sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon Chinese five-spice powder
1 egg yolk
½ teaspoon ice water, or more if needed
¾ cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
  • Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
  • Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  • Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  • Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g

LEMON BLUEBERRY TART



Lemon Blueberry Tart image

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

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 large egg yolks
4 teaspoons grated lemon zest
Dash salt
TOPPING:
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit

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.

LEMON-BLUEBERRY SUNSHINE TART



Lemon-Blueberry Sunshine Tart image

This sunshiny tart looks super-impressive but doesn't require any special equipment or pans. Folded foil helps hold up the buttery star-shaped shortbread. The yellow filling is a tangy lemon curd and plump blueberries fill in the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 large egg
1/3 cup granulated sugar
1/3 cup lemon juice (from about 2 lemons)
2 large eggs
1 large egg yolk
2 teaspoons whole milk
6 tablespoons cold unsalted butter, cut into pieces
3 ounces (1/2 pint) blueberries
1 tablespoon plus 2 teaspoons blueberry preserves
1 tablespoon granulated sugar
2 teaspoons all-purpose flour
1/2 teaspoon lemon zest
2 teaspoons lemon juice

Steps:

  • For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F.
  • Combine the flour, butter, confectioners' sugar and salt in a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together, about 1 minute. Remove 1/3 cup of the dough and set aside. Press the remaining dough into the bottom and up the sides of a 9-inch tart pan. Prick the dough all over with a fork.
  • To form the star, start by folding a 40-inch-long-by-2 1/2-inch-wide piece of foil into an accordion (there should be about 24 folds, each 1 1/2-inches long); this will become the support for forming your star inside the tart pan. Let the foil open like an accordion and place it in the tart pan in a circle; connect and overlap the end points so that you have an 11-point star.
  • Roll the reserved 1/3 cup dough into a 27-inch-long rope. Use a rolling pin to flatten the rope into a 34-inch-long-by-1-inch wide strip (if the dough sticks to the surface, use a small offset spatula and quickly run it underneath the strip to loosen it). Carefully transfer the strip to the tart pan and form it around the inside of the foil to create the star shape with the dough (if the dough breaks, just use your fingers and the support wall to form it back together). Once formed, press the bottom of the star shape to adhere firmly to the bottom crust (it will feel like playdough and can easily be molded).
  • Bake until the crust is set and turns a light golden brown, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Carefully remove the foil and discard.
  • Meanwhile, for the lemon curd: Whisk the sugar, lemon juice, eggs, yolk and milk in a medium saucepan over medium-low heat until combined. Add the butter a few pieces at a time and whisk continuously until the mixture is thick and coats the back of a spoon, 8 to 10 minutes. Strain the curd through a sieve if any lumps form. Pour the curd into the center star of the tart.
  • For the blueberry filling: Mix the blueberries, preserves, sugar, flour, lemon zest and lemon juice in a medium bowl until well combined and the berries look glossy. Spoon the mixture around the perimeter of the star where there is no curd.
  • Bake until the curd is set, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Refrigerate to cool completely, 4 hours and up to overnight. Serve cold.

BLUEBERRY SHORTBREAD TART



BLUEBERRY SHORTBREAD TART image

Categories     Berry     Dessert

Yield people

Number Of Ingredients 14

Shortbread Crust
For large tart pan double recipe
1 cup all purpose flour
2 tablespoon confectioner's sugar
1/2 cup butter
Filling
For large tart pan, make 1.5 times recipe
2 cups blueberries - picked over
1/2 cup sugar
1/4 cup lemon juice
1 tablespoon red currant jelly
1 teaspoon grated lemon rind
Topping
For large tart pan - 4 cups berries(blueberries/blackberries)

Steps:

  • Shortbread Crust Sift flour and sugar together in mixing bowl. With pastry blender, cut in butter until mixture resembles cornmeal. Chill 30 minutes, then turn into 9" tart pan or piepan and press firmly onto bottom and sides. Bake in preheated 425 degree oven 10 to 12 minutes or until golden brown. Cool on cake rack. Filling In a saucepan combine blueberries, sugar, lemon juice, jelly, and lemon rind. Bring mixture to boil over moderate heat and boil for 10 minutes or until thickened. Let the jam cool completely. Carefully, set the pastry shell on serving plate. Adaptation fill shell with jam when ready to serve - otherwise crust gets soggy. Cover the jam with picked over berries. Dust with sifted icing sugar and serve with whipped cream, sweetened with icing sugar and flavoured with liqueur.

BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS



Blueberry and Lemon Shortbread Crumble Bars image

Crisp lemon shortbread, topped with tart blueberry jam and an oaty crumble, then baked up to perfection! So many textures and flavours in one bite, these are bound to become an instant favourite!

Provided by anniesnomsblog

Categories     Bar Cookie

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, at room temp
1 3/4 cups plain flour
2 tablespoons cornflour
3 tablespoons icing sugar
1 lemon, zest of
1 pinch salt
3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
1/4 cup unsalted butter, at room temp
1/2 cup plain flour
2 tablespoons light brown sugar
1/3 cup oats, not quick cook

Steps:

  • Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
  • Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
  • Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
  • Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
  • In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
  • Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
  • Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
  • Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
  • Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
  • Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
  • Leave to cool completely in the pan.
  • Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.

Nutrition Facts : Calories 394.6, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.7, Carbohydrate 58.3, Fiber 1.9, Sugar 23.8, Protein 4.6

AUSTRIAN RASPBERRY/BLUEBERRY SHORTBREAD



Austrian Raspberry/Blueberry Shortbread image

I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today...and no one seemed to complain!!

Provided by The Cafe Sucre Fari

Categories     Dessert

Time 1h10m

Yield 18 serving(s)

Number Of Ingredients 14

7 ounces butter, slightly softened
2 egg yolks
3/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup fresh raspberry
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons all-purpose flour
2 tablespoons sugar
confectioners' sugar, for dusting

Steps:

  • Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
  • Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
  • Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray).
  • Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan). Make sure the surface is covered evenly with shreds of dough.
  • Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
  • Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.).
  • Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
  • After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
  • Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
  • Adapted from Butter Sugar Flour Eggs.

More about "blueberry shortbread tart food"

BLUEBERRY TART - ERREN'S KITCHEN
blueberry-tart-errens-kitchen image
Spread with the blueberry preserves or jam evenly over the dough, leaving a ¼-inch border and then scatter with the blueberries. Crumble the …
From errenskitchen.com
4.9/5 (31)
Total Time 1 hr
Category Dessert
Calories 388 per serving
  • Using a food processor, or mixer fitted with the paddle attachment, beat the butter, sugar, lemon juice, lemon rind, and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp, and will hold together.
  • In a small bowl whisk together the powdered sugar, lemon juice, lemon rind, butter and one tablespoon of the milk. If it looks too thick, you can add a second tablespoon of milk.


BLUEBERRY LEMON SHORTBREAD TART - SOUFFLE BOMBAY
blueberry-lemon-shortbread-tart-souffle-bombay image
Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained blueberries evenly over the baked shortbread. For the lemon custard: Beat the eggs and sugar until thick and pale yellow. Whisk …
From soufflebombay.com


BERRY FILLED SHORTBREAD BRUNCH TART RECIPE
berry-filled-shortbread-brunch-tart image
Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooking rack; cool 15 minutes. 3. Meanwhile, in small bowl, stir preserves to soften; set aside. In …
From pillsbury.com


LEMON BLUEBERRY SHORTBREAD TART • WANDERLUST AND …
lemon-blueberry-shortbread-tart-wanderlust-and image
How to make a lemon blueberry shortbread tart. Preheat oven to 425 degrees F. Grease your tart pan with oil or butter. In a food processor, add the flour, sugar, and salt. Pulse to combine. Add in the 1/2 cup cold butter, …
From wanderlustandwellness.org


RHUBARB BLUEBERRY TART WITH SHORTBREAD CRUST - MARLA …
rhubarb-blueberry-tart-with-shortbread-crust-marla image
The shortbread crust in this recipe is like a giant butter cookie. It’s my favorite and I bet it will become yours too! I sweetened this tart with a combo of honey and pure cane sugar. It’s full of fresh spring flavors and will be a …
From marlameridith.com


BLUEBERRY MASCARPONE TART RECIPE | LEITE'S CULINARIA
blueberry-mascarpone-tart-recipe-leites-culinaria image
Preheat the oven to 350ºF (180ºC). Roll the pastry out between a couple sheets of parchment paper until its 1/8-inch thick. Place the pastry into a lightly buttered 13-by-3-inch (33-by-9-cm) loose-bottomed rectangular tart tin. Trim the edges …
From leitesculinaria.com


BLUEBERRY ELDERBERRY TART WITH SHORTBREAD CRUST - IN …
blueberry-elderberry-tart-with-shortbread-crust-in image
Press 1½ cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes and let cool on a cooling rack for about 15 minutes. Meanwhile, in small bowl, stir preserves to soften; set aside. …
From ingoodtaste.kitchen


PEACH-BLUEBERRY CRUMBLE TART WITH PECAN SHORTBREAD CRUST
To make crumble topping, combine first 5 topping ingredients in small bowl; stir in butter. Slice and layer peaches in bottom of pan, spoon blueberries in between peaches, sprinkle crumble topping. Bake at 350° 35-40 minutes or until topping is golden brown. Cool on a wire rack at least 15 minutes before serving.
From foodtalkdaily.com


BLUEBERRY PIE BARS » THE COZY PLUM
Remove the dough and press it evenly into the bottom of the pan (no need to go up the sides). Spread 3 cups of blueberries evenly over the dough. In a separate bowl, combine the flour, sugar, and the cinnamon. Once combined, sprinkle evenly over the blueberries, making sure to get the edges.
From thecozyplum.com


BLUEBERRY CHEESECAKE TART WITH A SHORTBREAD CRUST - KITCHEN TRIALS
Crust. Preheat your oven to 350ºF with a rack in the middle position. Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.
From kitchentrials.com


BLUEBERRY LEMON CORNMEAL SHORTBREAD TART - SAVORING ITALY
Blueberry Lemon Cornmeal Shortbread Tart simply melts in your mouth with its tender and buttery crust and a sweet and juicy lemon blueberry filling. Sprinkle on the rest of the lemon shortbread for a perfect crumble. The most delightful way to …
From savoringitaly.com


BLUEBERRY LEMONADE SHORTBREAD TARTS - PHENOMENAL
Shortbread Tarts 1 cup butter 1/2 cup brown sugar, packed 1 1/2 cups flour 1 Tbsp corn starch. Preheat oven to 325 degrees F. Combine all ingredients in a food processor until a dough forms (about 30 seconds).
From phenomenalphoods.com


LEMON BLUEBERRY SHORTBREAD TART | RECIPE | TART RECIPES, DESSERTS ...
Jun 5, 2018 - This lemon blueberry shortbread tart is super quick and easy to fix, plus it's moist and ooey gooey just like your favorite lemon bars. Jun 5, 2018 - This lemon blueberry shortbread tart is super quick and easy to fix, plus it's moist and ooey gooey just like your favorite lemon bars. Pinterest. Today. Explore. When autocomplete results are available use …
From pinterest.ca


CRANBERRY BLUEBERRY SHORTBREAD TART | TASTY KITCHEN: A HAPPY …
Cheddar Pull Apart Bread. by Beth Pierce. Cheddar Bread Pull Apart Bread combines frozen roll dough, cheddar, Gouda, jalapenos and a perfect blend of herbs into an amazing mouthwatering pull apart loaf.
From tastykitchen.com


BLUEBERRY LEMON CREAM CHEESE TART | DRISCOLL'S
Combine all-purpose flour, cornmeal and salt in a medium bowl. Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into two disks for a 4 by 12-inch rectangular tart, and wrap both disks with plastic wrap. Freeze one disk for use another time, and chill the ...
From driscolls.com


BLUEBERRY SHORTBREAD BARS - LIVING THE GOURMET - RECIPES
In your food processor, blend together flour, powdered sugar, and butter until a soft dough forms. Press to the bottom of the prepared baking pan and bake for 10 minutes. Meanwhile, mix together the beaten eggs, sugar, salt, and vanilla. Gently fold in the blueberries. Pour the batter evenly over the shortbread crust and return to the oven ...
From livingthegourmet.com


LEMON, BLUEBERRY, ACAI SHORTBREAD TARTS - EASY PEASY MEALS
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetWarmUp #CollectiveBias. These Shortbread Fruit Tarts offer sweet flavor with less sugar than traditional shortbread, and a fun infusion of lemon, blueberry, and acai! Plus they are topped with amazing fresh fruit.
From eazypeazymealz.com


LEMON BLUEBERRY SHORTBREAD BARS – THE MERCHANT BAKER
Make the shortbread crust. In a medium bowl, whisk together flour and cornstarch. Set aside. In a large bowl, beat softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat until well combined. On low speed, gradually add the flour mixture and mix until combined.
From themerchantbaker.com


BLUEBERRY LEMON CURD SHORTBREAD TART - TASTY KITCHEN
Cover with plastic wrap and refrigerate for about 30 minutes to chill. Preheat oven to 350 F. Grease a 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a …
From tastykitchen.com


RECIPE | DESSERTS, BLUEBERRY RECIPES, BLUEBERRY TART - PINTEREST
Jul 9, 2016 - This fabulous Blueberry Tart is made with a lemon shortbread crust that's packed full of juicy blueberries and a hint of zingy lemon.
From pinterest.ca


BLUEBERRY TART WITH SHORTBREAD CRUST : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Blueberry Tart With Shortbread Crust : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SUMMER BLUEBERRY LEMON TART – REAL FOOD WITH SARAH
Add the crust to the pie dish then bake for 10-12 minutes, remove from the oven and let cool on a wire rack while you make the filling. Add all of the filling ingredients into a food processor or blender. Blend for 1-2 minutes until smooth. Pour the blueberry mixture into a bowl and then fold in a ½ cup of sifted flour.
From realfoodwithsarah.com


LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.) Preheat oven to 350°F (177°C). Crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to …
From sallysbakingaddiction.com


BLUEBERRY SHORTBREAD TART RECIPE - BAKERRECIPES.COM
What Makes This Blueberry Shortbread Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Shortbread Tart. Ready to make this Blueberry Shortbread Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes ...
From bakerrecipes.com


BLUEBERRY SHORTBREAD TART | TART RECIPES, FOOD, DESSERTS
Aug 2, 2016 - I thought it would be nice to make a sweet treat this past weekend for the guys since I had been away for awhile. I didn't have enough blueberries to make a pie, but I had a nice amount to make this yummy blueberry shortbread tart. What could be …
From pinterest.com


FOOD WISHES BLUEBERRY SHORTBREAD | NIFTYRECIPE.COM
Food Wishes blueberry Shortbread the latest recipes and videos on YouTube channel on Niftyrecipe.com. Strawberry Tart, Blackberry Buckle, Blueberry Shortbread & More. At Niftyrecipe.com you will find 1 recipes of blueberry Shortbread from Food Wishes with a clear cooking video instruction and a full list of ingredients. You can make blueberry ...
From niftyrecipe.com


BLUEBERRY CORNMEAL SHORTBREAD TART FROM ALISON ROMAN
Instructions. Heat oven to 350 degrees. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain. Press half of the cornmeal mixture into a 9-inch tart pan ...
From gourmetliving.org


CRANBERRY BLUEBERRY SHORTBREAD TART - SOUFFLE BOMBAY
Zest and juice of 2 lemons (about 6 TBS juice) Powdered sugar, for dusting. Preheat the oven to 400 degrees. In a small bowl, toss your cranberries with 2 TBS sugar and set aside. For the shortbread crust: Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form (I use ...
From soufflebombay.com


BLUEBERRY TART RECIPE - PAULA DEEN - SOUTHERN FOOD
Preheat oven to 350 °F. Combine nuts, 1/2 cup powdered sugar, flour and butter in food processor and process until mixture forms a ball. Or, combine by hand. With fingers, press dough into 12-inch tart pan with removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust.
From pauladeen.com


ASTRAY RECIPES: BLUEBERRY SHORTBREAD TART
1. Beat butter and confectioners' sugar at medium speed until light and fluffy. Beat in vanilla. 2. At low speed, beat in flour, ½ cup at a time, until dough forms.
From astray.com


BLUEBERRY CORNMEAL TART | RECIPE | CUISINE FIEND
1. To make the shortcrust pastry, stir together the flour, both sugars, baking powder and salt in a large bowl. Pour in the melted, cooled butter and knead with your hands or using a wooden spoon to a pastry ball. 2. Preheat the oven to 180C (no fan, bottom heat/intensive bake if available)/350F/gas 4. 3.
From cuisinefiend.com


BLUEBERRY ELDERBERRY TART WITH SHORTBREAD CRUST – NORM'S FARMS
Directions. Heat oven to 375°F. In the bowl of a food processor, place flour, ¾ cup of the powdered sugar and ½ teaspoon salt. Cover; process until well blended.
From normsfarms.com


LEMON BLUEBERRY TART | MORE SWEETS PLEASE
Adapted from my Orange Shortbread Tart Cookies, Lemon Curd & Open-Faced Easy Blueberry Pie recipes… LEMON SHORTBREAD BASE: 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 cup (1 stick) unsalted butter (at room temperature) 2 tablespoons granulated sugar. 2 tablespoons confectioners’ sugar. 1 tablespoon lemon zest, finely grated
From moresweetsplease.com


SUMMER BERRY TART WITH SHORTBREAD CRUST - FEASTING AT HOME
Instructions. Preheat oven to 350F. To make the crust, place butter, sugar and salt in a stand mixer, and with paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes. Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand.
From feastingathome.com


BLUEBERRY TART (DELICIOUS & EASY HOMEMADE BLUEBERRY DESSERT!)
Cook the tart. Bake the tart on the hot baking sheet on the center rack of the oven for 40 minutes at 350°F ( 175 °C). The berries should be bubbling, and the crust should be golden brown. Top it with blueberries. When it’s done, take the tart out and …
From bakeitwithlove.com


Related Search