Summer Blueberry Tart Food
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
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
24 BEST BLUEBERRY DESSERT RECIPE COLLECTION
These delicious blueberry desserts can't be beat! From crumb cake, to cobbler, to whoopie pies, you'll make these 24 blueberry treats again and again.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert the whole family will love!
Nutrition Facts :
SUMMER BLUEBERRY TART
Perfect in the summer, or use frozen blueberries in the winter. Posted for Zaar World Tour. Recipe source is Moosewood.
Provided by MsBindy
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the pastry crust: Stir the flour and sugar together in a mixing bowl.
- Cut the chilled butter into small pieces and drop then into the flour.
- With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
- Whisk together the egg yolk, lemon juice and 1 Tbsp water.
- Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
- If mixture is too dry, add up to one more tablespoon of water.
- On a floured board with a floured rolling pin, roll out dough into large circle.
- Gently lift into a 9-10 inch pie plate or tart tin.
- Trim the edges, patch any holes, and flute the crust.
- Chill for 2 hours.
- Preheat oven to 375°F.
- Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
- Bake for 15 minutes.
- Remove the crust from the oven and carefully lift out the foil and beans or rice.
- Bake for 5 more minutes; then cool.
- To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
- Crush a few berries with a spoon to relese some juice.
- When the berries have softened and become juicy, add the cornstarch mixture.
- Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
- Remove from the heat and stir in one more cup of blueberries.
- Pour the berry mixture in to the pie shell.
- Top with the remaining 2 cups of blueberries.
- Cool for at least one hour.
- Serve plain or topped with fresh whipped cream.
Nutrition Facts : Calories 293.5, Fat 12.5, SaturatedFat 7.5, Cholesterol 54.1, Sodium 84.2, Carbohydrate 43.6, Fiber 2.8, Sugar 20.6, Protein 3.5
SUMMER BERRY TART
A super easy tart made with shop bought puff pastry slathered in sweet cream cheese and covered in the most delicious Summer berries! The perfect way to use up all your berries.
Provided by anniesnomsblog
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
- Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
- Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
- Pour onto cooled pastry and smooth with a small spatula.
- Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
- Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.
Nutrition Facts : Calories 186.5, Fat 12.3, SaturatedFat 4.4, Cholesterol 14, Sodium 114.7, Carbohydrate 16.1, Fiber 1.8, Sugar 5.2, Protein 3.6
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4.6/5 (15)Total Time 2 hrsCategory DessertsCalories 387 per serving
From jernejkitchen.com
4.6/5 (15)Total Time 2 hrsCategory DessertsCalories 387 per serving
- Prepare and bake the tart dough. If you are going to bake our Tart dough, you can click on the ingredient on the left and follow the instructions.
- Wash the blueberries under running water and drain them well. In a bowl mix together 20g / 0.7 oz of sugar, freshly grated lemon zest and freshly squeezed juice of a ½ lemon. Add 100g / 3.5 oz of blueberries and give it a good toss. Set aside until needed.
- In a mixing bowl whip together mascarpone, greek yogurt, vanilla beans, and rum to get a soft, light and shiny texture. In another bowl whisk the whipping cream with 40g / 1.4 oz of sugar until soft peak forms. You should not whisk too much. Add 1/3 of the whipping cream to the mascarpone - yogurt mixture and combine well, using a spatula. Gently fold in the rest of the whipping cream, so that you get a light and airy cream.
- Gently pour 2/3 of the cream into the prebaked tart crust. Spread the cream evenly using a flexible spatula. Add sugar coated blueberries (from step 1) to the remaining 1/3 of the cream and stir to combine to release the juice and flavor from the berries. Spread the blueberry cream over the top of the tart. Arrange the blueberries to your liking, we like to completely cover the tart filling. Refrigerate for 1 hour and serve. You can sprinkle with some icing sugar if you like.
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5/5 (2)Total Time 55 minsCuisine AmericanCalories 455 per serving
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- With a mixer, beat butter, sugar, and vanilla until pale and fluffy, about 2-3 minutes. Slowly add walnut mixture, and beat until just combined.
- Press the dough into the tart pan with your fingers until it is evenly distributed on the bottom and sides of pan. Chill for 15 minutes in the freezer. Prick with a fork all over.
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- Preheat oven to 350 degrees F and grease an 8-inch tart pan or pie dish with cooking spray or line with parchment paper.
- Add all of the filling ingredients, aside from the flour into a food processor or blender. Blend for 1-2 minutes until smooth.
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4/5 (204)Total Time 3 hrs 30 minsServings 8
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- In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until the pastry starts to come together. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Wrap in plastic and refrigerate for 2 hours, or until firm.
- Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fold the pastry in half and transfer it to the prepared baking sheet. Unfold the pastry and refrigerate for 15 minutes.
- Preheat the oven to 375°. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.
- Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary. Brush the egg white on the pastry and sprinkle with sugar. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool to warm. Cut into wedges and serve warm or at room temperature.
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- Preheat the oven to 375 degrees. Prepare a large baking sheet with parchment paper or aluminum foil.
- On a surface lightly dusted with flour, roll out puff pastry slightly and transfer to baking sheet. With a knife, gently trace a 1-inch border around the edge of the puff pastry, careful not to cut all the way through. Brush beaten egg on the outside border and sprinkle with granulated sugar. Bake for 12-14 minutes, or until golden and puffed.
- Remove from oven. With your hands in oven mitts, gently flatten the center of the pastry. Cool at room temperature for about 20 minutes.
- While cooling, make the cream cheese mixture. Beat cream cheese with an electric mixer until smooth. Add Cool Whip, lemon zest and 2 Tablespoons powdered sugar, beating again until fluffy and smooth. If pastry is not cooled yet, refrigerate until ready to use. Spread the mixture evenly within the border of the cooled pastry sheet.
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Working method. 1. Base- Tart Shell Sable. · Mix icing sugar, almond powder, flour, salt and butter together to obtain a sandy texture. · Add eggs gradually to obtain a smooth dough. · Wrap in cling film and put in the fridge to stabilize for easier rolling out. · Roll out and fit onto tart pan.
From puratos.ca
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From puratos.ca
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From southernliving.com
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From mobirecipe.com
SUMMERBLUEBERRYTART RECIPES
2002-07-26 · The best delicious Summer Blueberry Tart (tarte Aux Myrtilles D'ete) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Summer Blueberry Tart (tarte Aux Myrtilles D'ete) recipe today! Hello my friends, this Summer Blueberry Tart (tarte Aux Myrtilles D'ete) recipe … From bakerrecipes.com. See details. Summer …
From tfrecipes.com
From tfrecipes.com
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From pinterest.com
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The best delicious Summer Blueberry Tart (tarte Aux Myrtilles D' recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Summer Blueberry Tart (tarte Aux Myrtilles D' recipe today! Hello my friends, this Summer Blueberry Tart (tarte Aux Myrtilles D' recipe will not disappoint, I promise! Made with ...
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From bakerrecipes.com
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Summer Blueberry Tart Recipe - Food.com hot www.food.com. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens. Remove from the heat and stir in one more cup of blueberries. Pour the berry mixture in to the pie shell. Top with the ...
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From therecipes.info
SUMMER BLUEBERRY TART RECIPES
Summer Blueberry Tart Recipes SUMMER BLUEBERRY TART. Perfect in the summer, or use frozen blueberries in the winter. Posted for Zaar World Tour. Recipe source is Moosewood. Provided by MsBindy. Categories Tarts. Time 50m. Yield 8 serving(s) Number Of Ingredients 11. Ingredients; 1 1/2 cups flour : 2 tablespoons sugar: 1/2 cup chilled butter, cut into small pieces: …
From tfrecipes.com
From tfrecipes.com
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Honeyed Yogurt & Blueberry Tart with Ginger Crust Food & Wine. 10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs 1/4 cup crystallized ginger, finely chopped 1 tablespoon sugar Pinch of salt 3 tablespoons unsalted butter, melted 1 large egg white 2 cups Greek-style nonfat yogurt, drained overnight 2 tablespoons …
From weeknightgourmet.com
From weeknightgourmet.com
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Blueberry recipes include easy blueberry cobbler and a healthy blueberry tart with honeyed yogurt. Plus more recipes with blueberries.
From foodandwine.com
From foodandwine.com
RECIPE - BLUEBERRY TART WITH CRèME FRAîCHE
Blueberry Tart with Crème Fraîche Summer 2005. BY: Lucy Waverman. Blueberries and cream is a match made in heaven. This tart highlights the combination. You can buy crème fraîche in gourmet groceries or you can make your own using the following recipe. Tart Pastry 1 cup (250 mL) flour 2 tbsp (25 mL) sugar 1/2 tsp (2 mL) salt 1/3 cup (75 mL) butter 1 egg yolk 1 tbsp (15 …
From lcbo.com
From lcbo.com
15 RECIPES FOR RIPE, SWEET-TART SUMMER BLUEBERRIES
As good as they are plucked straight off the bush, the versatility of blueberries makes them an irresistible addition to smoothies, juices, baked goods, and even cocktails. They also freeze well, so if you're facing the end of the season and haven't had a chance to tackle all 13 of the blueberry recipes we've collected below—including a blueberry-maple shake …
From seriouseats.com
From seriouseats.com
SUMMER TART RECIPES - GOURMET TRAVELLER
Nov 29, 2016 12:52am. Make the most of summer's bounty with these tart recipes that span tomatoes, peaches, zucchinis, berries and more. 1 / 0. Dietmar Sawyere's nectarine and frangipane tart. Read more. 2 / 0. Zucchini and feta tart …
From gourmettraveller.com.au
From gourmettraveller.com.au
15 VEGAN SUMMER TART DESSERT RECIPES - AGLOW LIFESTYLE
15. Blueberry Lemon Thyme Tarts. 1. Lemon Cheesecake Tart. This lemon cheesecake tart with a granola crust is delicious and a perfect dessert for the summer. It’s light, creamy, fresh, sweet, and sour. The recipe is vegan (dairy-free, egg-free), gluten-free, easy to make, and can be made soy-free!
From aglowlifestyle.com
From aglowlifestyle.com
10 BERRY TART RECIPES THAT ARE FRESH AND FITTING TO THE ...
This vibrant tart features a lemon curd layer followed by a sweet blueberry filling. A gorgeous tart to serve during summer that is flavored with natural sweeteners like honey and fruit to give it its delicious flavor. The tart should take around 30 minutes to prepare, apart from chilling time. 8 Raspberry Chocolate Ganache Tart
From therecipe.com
From therecipe.com
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