BLUEBERRY TART - COULDN'T BE EASIER
This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.
Provided by Ducky
Categories Tarts
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
- Combine flour, salt and sugar.
- Cut in the butter with pastry blender or fork.
- Mix in the vinegar.
- Pat crust onto bottom of springform pan and 1 inch up side.
- For filling combine sugar, flour and cinnamon.
- Add 2 1/2 cups blueberries.
- Place evenly on top of crust.
- Bake for 1 hour.
- Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
- Cool completely.
- Remove rim and serve from springform bottom.
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
CLASSIC BLUEBERRY TART
This blueberry tart is an absolute classic and luxurious dessert with rich, creamy vanilla pastry cream in a buttery shortcrust pastry, topped with a delicious blueberry compote and garnished with fresh blueberries. A simple, easy and effortless recipe that can be done ahead of time.
Provided by Veena Azmanov
Categories Dessert
Time 4h30m
Number Of Ingredients 20
Steps:
- Add the flour, salt, and sugar to the food processor. Pulse for 30 seconds. Then add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency.Pro tip - pulse in shot burst so the butter is cut into small pieces rather than creamed into the flour.
- Combine egg yolk and ice water in a small bowl, add to the food processor feed tube while pulsing at the same time. Pulse for just 30 seconds. Pro tip - the mixture will still be crumbly but when squished with your fingers it should form a dough.
- Pour the crumbly mixture on a floured work surface and gather it all into a ball. Flatten the ball into a disc and chill for 30 minutes.Pro tip - we need to chill just until it is firm enough to roll. But, this can be kept in the fridge for 2 days until you are ready to use it.
- When chilled lightly roll on a floured surface to about 1/8 thickness.Pro tip - if the dough cracks too much around the edges it means it is too chilled. Leave it on the counter for 5 to 10 minutes until you are able to roll again smoothly
- Use your 9-inch tart pan as a guide to know how big you need to roll it. Transfer the dough to the tart pan.Pro tip - to transfer the dough easily, roll over the rolling pin and then unroll over the pan.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan with removable bottom.Pro tip - this dough is delicate so if it breaks don't worry so much. Just patch it and do the best you can. It will be filled with custard so no one will see the patches ????
- Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Line the chilled dough with parchment paper and fill it with baking beans or pie weights.Pro tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper.
- Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
- Continue to bake the empty shell for 10 to 15 minutes more until lightly golden brown. Cool on a cooling rack until completely coldPro tip - this is a fully baked tart shell and can be used to add any filling once cooled completely. Do not remove from the pan until you have finished assembling
- In a medium bowl combine egg yolks, sugar, salt, vanilla, and cornstarch. Whisk until light and foamy. Gradually, add the milk and cream a little at a time to prevent lumps
- Place the saucepan on medium heat and let the mixture come to an almost boil. Keep stirring with a whisk at all times - taking it off the heat if necessary to prevent curdling.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
- When thick and coats the back of a spoon. Strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
- Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
- Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 2 minutes on high until light and fluffyPro tip - The custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
- In a saucepan add the blueberries, sugar, salt, and half the water. Cook on medium-low until all the sugar had dissolved. Pro tip - the sugar will melt and the mixture will look very runny. The blueberries will swell soaking some of the sugar syrup so keep the heat to low and let it simmer slowly.
- Add cornstarch to the remaining water - stir well. Add the cornstarch mixture and continue to cook until the mixture becomes thick and glossyPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
- Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
- When glossy and thick enough to coat the back of a spoon or spatula it's ready. Remove from heat. Cool completely until ready to use it.
- Pour the whipped vanilla pastry cream into the baked and cooled shortcrust pastry.Pro tip - the shell is quite delicate so keep the pastry shell in the tart pan until you have assembled the tart.
- Gently spoon the cooled blueberry filling over the pastry cream. Spread it carefully making sure to not disturb the pastry cream too much.Pro tip - if the blueberry filling is too thick, add a few tablespoons of hot water and give it a good mix. That will help smoothen it out.
- Chill the tart in the fridge for at least 3 hours. When cooled and set - garnish with the fresh blueberries. I placed some in the center and dusted it with powdered sugar.Pro tip - Alternatively, you can also pipe some whipped cream along the edges of the tart for a bakery-style tart effect.
- Enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 50 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 208 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
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.
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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
HEAVENLY BLUEBERRY TART
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
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 TART
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
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
MINI BLUEBERRY TARTS
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 Dozen Tarts
Number Of Ingredients 10
Steps:
- Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
- Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
- Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.
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