Blueberry Butter Tarts Recipes

BLUEBERRY TART

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.

BLUEBERRY TART

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.

MINI BLUEBERRY TARTS

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.

BLUEBERRY BUTTER TARTS

Steps:

• Set oven to 375°F (set oven to bottom-lowest rack).
• Prepare a cookie sheet, leave the foil liners on the shells and place on sheet.
• In a bowl, whisk together egg with syrup, juice and vanilla.
• In another bowl stir sugar and flour.
• Stir/whisk the flour mixture into the egg mixture along with the butter.
• Divide the berries equally among the shells.
• Pour the egg mixture over the berries, filling to the top.
• Bake for about 17-23 minutes (tarts will firm up when they are cooled).
• Can be stored in the fridge for up to 2 days.

BLUEBERRY BUTTER TARTS

Steps:

• 1. whisk together egg, corn syrup, lemon juice and vanilla. Add brown sugar and flour. Add to above with melted butter.
• 2. pour over blueberries in tart shells. Either homemade, or in a pinch store bought.
• 3. bake 375 degrees for 18-23 minutes

HEAVENLY BLUEBERRY TART

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.

BLUEBERRY FLOWER TARTS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Roll out pie crusts onto a well-floured surface.
• Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
• Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
• Prick the bottoms with a fork.
• Freeze for 20 minutes.
• In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
• Divide filling between flower cups.
• Dot the top of mixture with butter.
• Brush egg wash on the petals.
• Bake for 15 minutes, or until edges are golden.
• Cool completely before serving.
• Sprinkle with powdered sugar.
• Enjoy!