Blueberry Flower Tarts Recipe By Tasty 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 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!

BLUEBERRY CURD TART RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
• Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
• Add the butter and pulse until the mixture comes together and holds when compressed.
• Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
• Preheat the oven to 350˚F (180˚F).
• Bake for 20-25 minutes.
• Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
• Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
• Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
• Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
• Continue whisking until the curd begins to thicken, 5-8 minutes.
• Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
• Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
• Chill the tart in the refrigerator overnight.
• Slice the kiwis into desired shapes and arrange on top of the chilled tart.
• Enjoy!