RECIPE FOR BLUEBERRY TARTS RECIPES

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EASIEST-EVER BLUEBERRY TART RECIPE - PILLSBURY.COM



Easiest-Ever Blueberry Tart Recipe - Pillsbury.com image

This easy-as-can-be berry tart will be your new simple summer pleasure.

Provided by Roxana Yawgel

Total Time 40 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 3

1 lb fresh blueberries
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Ice cream or whipped cream, if desired

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.

Nutrition Facts : Calories 140 , CarbohydrateContent 20 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Servings, SodiumContent 130 mg, SugarContent 6 g, TransFatContent 0 g

BLUEBERRY TART RECIPE | MARTHA STEWART



Blueberry Tart Recipe | Martha Stewart image

Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Number Of Ingredients 10

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

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.

Nutrition Facts : Calories 272 g, FatContent 10 g, FiberContent 2 g, ProteinContent 2 g

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HEAVENLY BLUEBERRY TART RECIPE: HOW TO MAKE IT
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
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This easy-as-can-be berry tart will be your new simple summer pleasure.
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  • 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.
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This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.
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