Blueberry Tart Couldnt Be Easier 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.

EASIEST-EVER BLUEBERRY TART

Steps:

• Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.
• Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.
• Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

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.

BLUEBERRY TART - COULDN'T BE EASIER

Steps:

• Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
• Combine flour, salt and sugar.
• Cut in the butter with pastry blender or fork.
• Mix in the vinegar.
• Pat crust onto bottom of springform pan and 1 inch up side.
• For filling combine sugar, flour and cinnamon.
• Add 2 1/2 cups blueberries.
• Place evenly on top of crust.
• Bake for 1 hour.
• Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
• Cool completely.
• Remove rim and serve from springform bottom.