BLUEBERRY-MANGO HAND PIES
No fork is required to eat these delicious hand pies that marry mango and blueberries. Bonus: You can make them ahead and freeze for later!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
- In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
- Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
- Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
- In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Pie, Sodium 220 mg, Sugar 25 g, TransFat 0 g
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g 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
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.
MANGO-BLUEBERRY COBBLER
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.
Nutrition Facts :
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.
BLUEBERRY MANGO TARTLETS
Elegant tartlets served with a strawberry sauce offer a blend of fruit flavours complemented by Grand Marnier. Everything can be prepared ahead, so that at the time of serving, these tartlets are really quick to assemble. See the notes below. The chilling time has not been included in the 'passive cooking time'. Another fabulous classic recipe from 'The Australian Women's Weekly' website.
Provided by bluemoon downunder
Categories Tarts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease 6 deep 10cm flan tins.
- Sift the flour into bowl and rub in the butter.
- Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
- Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
- Lift the pastry into the tins, ease into the sides, and trim the edges.
- Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
- Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
- Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
- FILLING: Blend or process all of the ingredients until smooth.
- STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
- NOTES: The pastry cases, filling and sauce can be made a day ahead.
- Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.
Nutrition Facts : Calories 593.2, Fat 33.6, SaturatedFat 20.4, Cholesterol 153.3, Sodium 249.1, Carbohydrate 68.7, Fiber 5.2, Sugar 36.6, Protein 8.7
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.
More about "blueberry mango tartlets recipes"
BLUEBERRY TARTLETS - FORKS OVER KNIVES
From forksoverknives.com
SUPER SIMPLE BLUEBERRY TARTS - DINNER WITH JULIE
From dinnerwithjulie.com
TROPICAL MANGO BLUEBERRY LASSI (YOGURT DRINK)
From skinnytaste.com
BLUEBERRY MANGO BUCKLE - SAVORING ITALY
From savoringitaly.com
Estimated Reading Time 5 mins
OUR FAVORITE BLUEBERRY RECIPES - MARTHA STEWART
From marthastewart.com
LEMON BLUEBERRY TARTLETS - AS EASY AS APPLE PIE
From aseasyasapplepie.com
MANGO TART (GLUTEN-FREE & VEGAN) • BAKERITA
From bakerita.com
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLUEBERRY COCONUT TARTLETS - BLUEBERRY.ORG
From blueberry.org
EASIEST-EVER BLUEBERRY TART RECIPE - PILLSBURY.COM
From pillsbury.com
HEALTHY DESSERT TART RECIPES - EATINGWELL
From eatingwell.com
FRESH BLUEBERRY TARTS RECIPE - PINCH OF YUM
From pinchofyum.com
BLUEBERRY MANGO TARTLETS WITH STRAWBERRY SAUCE - 9KITCHEN
From kitchen.nine.com.au
BLUEBERRY TARTLETS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #pies-and-tarts #tarts #desserts #fruit #australian #dinner-party #vegetarian #dietary #berries #blueberries #strawberries #tropical-fruit #mango
You'll also love