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
BITTER-ORANGE & BLUEBERRY TART
Another Nigella Lawson recipe, this one from How to be a Domestic Goddess. If you love the flavour of Orange Lime Ice-cream #71438 you will love this too. You can use 2-3 Seville oranges instead of the orange & lime but they are not readily available. I haven't allowed resting time or time for making filling in advance in prep time.
Provided by Ninna
Categories Tarts
Time 2h15m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make filling a couple of days in advance if time allows. In a large bowl or jug mix juice with sugar, add zest, double cream and eggs and stir to combine. Cover and chill 2 or 3 days or leave for a few hours at room temperature.
- Make the pastry at the same time as you mix the juice and cream or a day or two later. Cream the butter and the sugar together, add yolks one at a time and stir in flour to form a soft dough.
- Form into a flat disc, wrap in clingwrap and rest in the fridge for half an hour. Preheat oven to 180degC (350degF) /gas mark 4 and put in a baking sheet (cook tart on this).
- Roll out pastry to fit a 24cm x 6cm (approx 9 1/2" x 2 1/2") fluted flan tin, pushing gently down so it lies flat and leaving a little overhanging. Put back in the fridge to rest again for a further 20 minutes.
- Roll a rolling pin over the top of the flan case to cut off excess pastry neatly. Line the tin with foil or crumpled baking parchment paper and fill with baking beans. Put the tin in the oven for 15 minutes, then remove beans and foil and give it another 5-10 minutes, until bottom has dried out. Transfer to a wire rack to cool a little and turn oven down to 170degC (325degF) /gas mark 3.
- Strain the liquid mixture into the pastry case to remove the zest, put back on the sheet in the oven and cook for 45 minutes. Nigella suggests that sieving (straining) the liquid into a jug and pouring from this into the pastry case already in the oven with the rack pulled out.
- When the tart is cooked and firm on top but with a hint of wobble underneath, remove to a wire rack and let cool. Unmould and transfer to the serving plate.
- To make the glazed blueberry topping, combine the arrowroot and sugar in a small saucepan, then stir in the juice and the water. Put the pan on the heat and bring to the boil, stirring all the time; it should turn clear pretty soon. Take it off the heat and add the blueberries, then spoon the glossy berries over the tart. leave to set for about 10 minutes.
Nutrition Facts : Calories 604.9, Fat 29.1, SaturatedFat 16.4, Cholesterol 313.9, Sodium 73, Carbohydrate 78.3, Fiber 2.4, Sugar 50.6, Protein 9.9
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.
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.
FRENCH BLUEBERRY TART
Yogurt cheese is a wonderful way to reduce calories and fat. This recipe makes a delicious and creamy low-fat dessert. I used recipe #145891 for the tart crust. The longest amount of time is in straining the yogurt to make the cheese. In place of the vanilla yogurt, you can use a 32 container of plain lowfat yogurt and add 1 teaspoon vanilla. The powdered sugar in the recipe might need to be increased to 1/3 cup depending on taste.
Provided by PaulaG
Categories Tarts
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s) in the refrigerator and allow to drain for 24 hours.
- Prepare the tart shell as directed and allow to cool.
- While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
- Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
- Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
- Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
- Place in refrigerator and allow to sit until thoroughly chilled.
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