BLUEBERRY TART (TARTE AUX MYRTILLES)
Rick Stein's blueberry tart recipe, with ground almonds and egg custard is the perfect mix of comforting and refined. The tart is really stuffed with fruit with a very light binding of egg custard.
Provided by Rick Stein
Categories Desserts
Yield Serves 8
Number Of Ingredients 13
Steps:
- To make the pastry, put the flour, salt and butter into a food processor and pulse until the mixture looks like breadcrumbs. Transfer to a bowl, stir in the sugar and then fold in the egg. Add enough of the water to bring everything together and knead into a smooth, non-sticky dough. Wrap the dough in cling film and place in the fridge for about 20 minutes.
- Roll out the pastry on a lightly floured surface to a circle measuring about 28cm/11in in diameter. Line a 25cm/10in loose-bottomed tart tin with the pastry and prick the base all over with a fork. Place in the fridge for 20-30 minutes.
- Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with crumpled greaseproof paper and add some baking beans. Bake for about 10 minutes, remove the paper and beans and put the pastry back in the oven for another 3-4 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
- To make the filling, sprinkle the pastry case with the ground almonds and then the blueberries and bake for 15 minutes.
- Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla in a bowl. Pour this mixture over the berries and bake for another 20-30 minutes, or until the tart filling is fairly firm and golden.
- Leave the tart to cool in the tin on a wire rack. Serve warm or at room temperature with cream or crème fraîche.
BLUEBERRY CRUMBLE TARTS
Pop one in a lunch box, share a batch at work or wait until dessert-these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries., Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 174mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
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.
EASY BLUEBERRY CRUMBLE
A delicious crumble best made with frozen blueberries is unmatched when served warm with vanilla ice cream.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
- Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
- Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 56.1 g, Cholesterol 22.9 mg, Fat 9.9 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 83.7 mg, Sugar 38.6 g
TARTE AUX MYRTILLES (BLUEBERRY TART)
This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!
Provided by Mia in Germany
Categories Tarts
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
- Wrap with foil and refrigerate for one hour.
- Spread dough into spring form and pierce with a fork. Let rest for another hour.
- For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
- Preheat oven to 350°F.
- Fill almond cream into prepared crust, let bake for about 30 minutes.
- Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.
Nutrition Facts : Calories 622.6, Fat 32.6, SaturatedFat 16.4, Cholesterol 153.1, Sodium 278.9, Carbohydrate 75.1, Fiber 4.3, Sugar 36.8, Protein 10.3
CRUMBLE AUX MYRTILLES (BLUEBERRY TART)
This recipe comes from the internet site cooking-french.com. Preparation time does not include the 2 hourse needed for the dough to chill.
Provided by Sydney Mike
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE CRUST: In a bowl, mix flour, brown sugar & salt, then add melted butter & stir thoroughly, making a fine crumbly texture.
- Form the mixture into a ball & refrigerate for 2 hours.
- FOR THE FILLING: Put blueberries & white sugar in a saucepan & cook over low heat for 10 minutes.
- FOR THE TART: Preheat the oven to 350 degrees F.
- In the bottom of a 9" pie plate, spread a thin layer of dough, then carefully spread blueberries over the crust.
- Cover the layer of blueberries with the remainder of the dough, & sprinkle the top with cinnamon.
- Bake for about 40 minutes, or until the crust is a golden brown.
Nutrition Facts : Calories 228.2, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 76.6, Carbohydrate 40.3, Fiber 1.8, Sugar 29.5, Protein 1.6
BLUEBERRY CRUMBLE TART
This is from The Montreal Gazette. It looks yummy, and I'll probably try in the fall when the prices are cheap at the open markets. Executive chef Christian Mertenat created the recipe, though, and the newspaper got a hold of it. Since I have not made this recipe yet, the prep time is a guess estimate.
Provided by Studentchef
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the pastry shell, mix sugar, flour and salt in a bowl.
- Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
- Allow to refrigerate for 30 minutes.
- On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
- Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
- Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
- Keep the oven on a 350 degrees F.
- For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
- Place the blueberries on top.
- In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
- Spread this crunmble over the blueberries, and sprinkle generously.
- Bake the pie for 40 minutes, until the topping is golden brown.
Nutrition Facts : Calories 612.6, Fat 29, SaturatedFat 8.9, Cholesterol 83.4, Sodium 192.9, Carbohydrate 83.4, Fiber 3.8, Sugar 58.1, Protein 9.4
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