Blueberry Tarts
Why bake a pie when you can have tarts? If you use frozen tart shells they are super easy and fast.
Recipe follows:
Bake in a preheated 375°F (190°C) oven
Use frozen tart pastry shells or make home made tart shells
Prepare 4 cups (1 litre) blueberries fresh or frozen
Combine
3/4 cup (180 ml) sugar (UK caster sugar)
3 Tablespoons (45 ml) all purpose flour
1/8 teaspoon (.5 ml) salt
1 teaspoon (5 ml) cinnamon
Prepare 12 tart shells. in each one
Place a couple of teaspoons (from your kitchen drawer) of the sugar mixture in the bottom of the tart shell
half fill the shell with berries
add more sugar mixture
fill the shell heaped up with blue berries
and top with the remaining sugar
Bake in a preheated 375°F (190°C) oven for 20 to 25 minutes
The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
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Lemon Blueberry Tart Recipe
This lemon and blueberry tart recipe has a flaky-buttery crust, sour-sweet lemon curd filling and refreshing blueberry topping. Is you like the classic lemon tart version you are going to love this recipe, this tart is perfect for holidays, parities, birthdays or any other occasions.
Ingredients:
Printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More recipe you may like:
Classic Lemon Tart:
Carrot Cake:
Lemon Blueberry Ricotta Pound Cake:
Chocolate Cupcakes:
Red Velvet Cake:
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For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the lemon curd filling:
1/2 cup + 1 Tbsp, (112g) sugar
1 L egg
3 egg yolks
1/4 teaspoon salt
1/3 cup + 1 Tbsp.(100ml) Heavy cream
1/3 cup + 1 Tbsp.(100ml) fresh lemon juice
lemon zest from 2 lemons
For the blueberry filling:
12 oz (340g) blueberries, fresh or frozen
3 tablespoons (22g) cornstarch
3 tablespoons (45ml) water
1 tablespoon Lemon Juice
4 tablespoons (50g) Sugar
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. Evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make lemon curd: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. Add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Lower the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature.
9. Meanwhile make the blueberry filling: place blueberries into a food processor and process until smooth, about 2 minutes.
10. Strain the blueberries through a fine-mesh strainer into a medium saucepan. Add sugar, pinch salt. Heat until sugar has dissolved, meanwhile, whisk water, lemon juice and cornstarch in a small bowl.
11. Add cornstrach mixture to the sauce pan, bring to simmer over medium-low heat, stirring constantly, and cook until thickened.
12. Pour blueberry mixture evenly over the lemon filling. Then refrigerate for at least 2 hours or until set.
recipe inspired by:
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Blueberry Tarts
Blueberry tarts are fast and delicious. The filling is one of the simplest recipes I have seen and one one of the most delicious that I have tasted. For the full recipe, please visit:
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Blueberry Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blueberry Tart. If you don't have a tart ring (or pan), this recipe might have you changing that. The first thing you will notice about this Blueberry Tart is how beautiful it looks with its concentric circles of fresh blueberries sitting on top of a cooked blueberry filling.
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A Perfect Blueberry Tart
A buttery French pastry shell filled with lemon-kissed cooked blueberries, and topped off with fresh, juicy blueberries. Can you say YUM? Printable recipe is on my website here: Thank you for watching. Please subscribe and click on the bell icon to receive notifications every time I upload a new recipe! #blueberry #blueberries #dessert #make ahead #summer #picnic
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