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 CRISP
Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.
Provided by AlexanderXavier
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
- Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
- Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 49.6 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 244.3 mg, Sugar 33 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
BLUEBERRY CRISP TART
This tart combines a shortbread-like crust and fresh blueberries with an oaty crisp topping. The rich, buttery crust is pliant and easy to work with, and it does not need to be rolled. Adapted from a recipe from Cara Eisenpress and Phoebe Lapine's _In The Small Kitchen_ (http://amzn.to/mEWjeu), as reprinted by Caroline Russock at Serious Eats. http://bit.ly/iqcPib
Provided by DrGaellon
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a bowl, mix all the crust ingredients together with a spoon or spatula until it forms a shaggy mass. Dump the mass into a 9-inch fluted tart pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until golden brown. Let the crust cool to room temperature, 15 to 20 minutes. (Leave the oven on.).
- In a bowl, toss the blueberries with the lemon juice and sugar; set aside.
- In another bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter with your fingertips, until you have a very dry, almost sandy dough, that clumps together when you press it.
- When the crust is cool, spread the berries into it evenly. Sprinkle the crisp topping over the fruit, and return the tart to the oven. Bake for 45 to 50 minutes, just until the crust is lightly browned, the blueberries are just beginning to collapse, and the topping is crisp. Cool slightly. Serve with vanilla ice cream or whipped cream.
HEALTHY BLUEBERRY CRISP RECIPE BY TASTY
Here's what you need: blueberry, rolled oats, almonds, whole wheat flour, cinnamon, coconut oil, maple syrup, greek yogurt, maple syrup
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
- Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
- Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
- Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
- Serve and enjoy!
Nutrition Facts : Calories 456 calories, Carbohydrate 68 grams, Fat 17 grams, Fiber 9 grams, Protein 11 grams, Sugar 28 grams
BLUEBERRY CRISP
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
- Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
FROZEN BLUEBERRY CRISP
This recipe uses frozen blueberries and is quick and easy to prepare. Serve it warm over vanilla ice cream for a light, delicious summer dessert.
Provided by Anderpants
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8x8-inch glass baking pan.
- Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan.
- Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it.
- Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 218 calories, Carbohydrate 38.7 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 5.1 mg, Sugar 24.9 g
BLUEBERRY CRISP
In Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp with a sweet golden topping. A dollop of vanilla yogurt adds to its homemade taste.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown. , For topping, combine yogurt, vanilla and sweetener; serve with the crisp.
Nutrition Facts : Calories 198 calories, Fat 7g fat, Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 31g carbohydrate, Fiber 3g fiber), Protein 5g protein.
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BLUEBERRY CRISP TART WITH OATMEAL CRUST (GLUTEN FREE
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5/5 (16)Category DessertCuisine HealthyTotal Time 55 mins
- Preheat the oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
- Add blueberries, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
- Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
- Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
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