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 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 TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
BERRY TART WITH GINGER CREAM
Steps:
- Prepare and bake pastry in 4 quadrants:
- Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.
- Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.
- Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use. Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart. Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.
- Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).
- Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.
- Preheat oven to 450°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.
- Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.
- Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.
- Make ginger cream:
- Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.
- Prepare fruit and assemble tart:
- If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.
- Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze.
More about "blueberry ginger tart recipes"
HOMEMADE BLUEBERRY GINGER PIE | BAKE OR BREAK
From bakeorbreak.com
Servings 8Total Time 3 hrs 30 minsCategory Pies & TartsCalories 303 per serving
- Combine the flour, sugar, and salt in a large bowl. Add the butter, and mix using a pastry blender or a fork. Mix until the largest pieces of butter are about the size of large peas.
- Divide the dough in half. Flatten each into a disc about an inch thick. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
- Place one chilled disc of dough on a lightly floured surface. Roll the dough into a circle about 1/8-inch thick.
THE BEST BLUEBERRY GINGER CRISP - BATTERS AND BLESSINGS
From battersandblessings.com
5/5 (1)Estimated Reading Time 3 minsCategory Dessert
ULTIMATE BLUEBERRY CREAM CHEESE AND GINGER TART
From adoptedtomato.ca
Estimated Reading Time 4 mins
GINGER AND BLUEBERRY BALSAMIC SAUCE | FORKS OVER KNIVES
From forksoverknives.com
BLUEBERRY TART RECIPES | TASTE OF HOME
From tasteofhome.com
BLUEBERRY SKYR TART WITH GINGER SNAP CRUST | THE …
From thekitchenwitchblog.com
SUPER SIMPLE BLUEBERRY TARTS - DINNER WITH JULIE
From dinnerwithjulie.com
BLUEBERRY-WHITE CHOCOLATE CREAM GINGER TART RECIPE
From pillsbury.com
BLUEBERRY KEY LIME TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
KETO BERRY TARTS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RUSTIC WILD BLUEBERRY WHOLE WHEAT TART | DESSERT RECIPE - UPROOT …
From uprootkitchen.com
25 EASY BLUEBERRY DESSERTS - BLUEBERRY DESSERT RECIPES - THE …
From thepioneerwoman.com
GINGER BLUEBERRY PIE - THE LITTLE EPICUREAN
From thelittleepicurean.com
SPARKLING BLUEBERRY GINGER MOCKTAIL - MINIMALIST BAKER RECIPES
From minimalistbaker.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
BLUEBERRY TART (DELICIOUS & EASY HOMEMADE BLUEBERRY DESSERT!)
From bakeitwithlove.com
BLUEBERRY GINGER SHORTBREAD TART - TERHUNE ORCHARDS
From terhuneorchards.com
LEMON BLUEBERRY TART - A WELL SEASONED KITCHEN
From seasonedkitchen.com
FREE-FORM BLUEBERRY TART RECIPE - JEREMY SEWALL - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love